Cut the fennel lengthwise into quarters, cut away the core, then cut the quarters lengthwise into ΒΌ-inch thick slices.
In a large frying pan over medium high heat, warm 1 tablespoon of avocado oil until hot, but not smoking.
Add the fennel, season with black pepper and salt, then cook for 4 to 5 minutes per side, turning once, until tender and lightly browned.
Add 1/2 cup of diced tomatoes, 1 cup of vegetable broth, 1 tbsp of maple syrup, 1/2 tsp of dried oregano, and as much Marash chile as you like.
Bring to a boil, then reduce to a simmer and cook for 4-6 minutes, stirring occasionally, until the sauce has thickened.
Stir in 1 oz of pitted kalamata olives and 1 1/2 tbsp of capers, then cook for approximately 1 minute, or until heated through.
Remove the sauce from the heat.
Pat the 2 6 oz salmon fillets dry with a paper towel, then season lightly with salt and pepper.
Add the 2 6 oz salmon fillets, skin side down, to a large frying pan over medium high heat, and cook for 4-5 minutes, or until lightly browned on the bottom side, then turn and cook for another 2-4 minutes, or until the flesh is opaque and flaky.
Strip the parsley leaves from the stems, then coarsely chop the leaves.
Transfer the fennel and sauce to individual plates, top with the salmon and parsley leaves, then serve.