Preheat the oven to 375o F
Rince and then cut the potatoes in half (or quarters, if necessary), so that to have bite-sized pieces.
Wash the fennel and separate the bulb from the leaves. Cur the bulb and thick parts of the stems in 1/2" slices. Finely chop 2 tbsp of the leaves and set aside. Keep some more of the leaves for garnish.
In a baking sheet, add the potatoes, and fennel bulb and stems. Drizzle with 4 tbsp of the olive oil and sprinkle with salt, 1/4 tsp pink pepper, 1 tbsp of the garlic and half of the lemon zest. Stir to spread the olive oil and spices evenly on the vegetables.
Bake for 15 minutes or until the potatoes is halfway cooked, stirring a couple of times to ensure even browning to the vegetables.
Meanwhile, cut the tomatoes in half and prepare the salmon fillets. Rub the surface of the fillets with the remaining 2 tbsp of olive oil. Sprinkle with salt, the remaining of the pink pepper, garlic, lemon zest, and fennel leaves.
Remove the pan from the oven, stir gently and re-arrange them making “nests” leaving space for the fish.
Place the salmon fillets in the nests and sprinkle with the tomatoes. Bake for 15 minutes or until the fish is fully cooked, but not dry.
Drizzle with the lemon juice, sprinkle with some of the remaining fennel leaves and serve.