Heat oven to 425°F.
Toss fennel slices (not fronds) and potatoes with olive oil and season generously with salt and pepper.
Arrange evenly on a large rimmed baking sheet and roast for 20 minutes, tossing occasionally.
Lay the salmon fillet on top of the potatoes and slather with CHIPOTLE LIME SAUCE. Arrange the orange slices on top of the salmon. Bake until salmon is cooked through, 12-15 minutes.
Remove from oven, tent loosely with foil and let rest for 5 minutes.
Garnish with reserved fennel fronds and serve.
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