Baked Salmon With Roasted Fennel And Radish Salsa

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   ["Preheat your oven to 400 degrees. Place the salmon fillet, skin down, in a baking pan measuring about 9"" by 11"".", "Pour the wine over and around the salmon fillet. Pour the citrus juices over the fillet. Drizzle on the maple syrup or agave nectar in a zigzag pattern over the fillet. Add a small drizzle of olive oil. Top the fillet with the orange and lemon zest, and the grindings of salt and pepper.", "Bake for 20 minutes, maximum. Check the liquid leves to make sure they do not completely dry up. Add more juices while baking the salmon, if necessary. Add the radish and fennel salsa to the pan, and mix in with the reduced, baked sauce.", "Carefully separate the salmon meat from the skin with a long spatula, and place on a serving platter. Spoon the salsa around the salmon and remaining sauce over the top of the salmon fillet.", "Preheat oven to 400 degrees. Place the vegetable in a half sheet baking pan, and add the olive oil and salt and pepper. Mix with your clean hands so all the vegetables are covered with oil.", "Place in the the oven, and roast for about 45 minutes. Flip the vegetables with a spatula at the 20 minute mark, and again 10 minutes later.", "Roast until the vegetables are nicely caramelized. Cool, and then chop the vegetables into 1/2"" dice. Mix with extra orange and lemon juice to your taste and set aside. As instructed, add to the baked salmon."]

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