Preheat your oven to 400°F (200°C).

In a large bowl, toss the sliced fennel and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and pepper.

Spread the fennel and tomato mixture evenly onto a large baking sheet or baking dish.

Roast the vegetables in the preheated oven for 10 minutes until they begin to soften.

Remove the tray from the oven and nestle the salmon fillets among the vegetables.

Brush the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper.

Scatter the Kalamata olives around the pan and place lemon slices on top of the fish or vegetables.

Return the tray to the oven and bake for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

Garnish with fresh parsley before serving hot.