Slice the end off the fennel and remove any bruised outer parts. Slice the fennel very finely with a large sharp knife (a mandolin is very handy).
Place in a mixing bowl and toss together with the mixed leaves, sugar snap peas and macadamias.
Flake the salmon, removing any bones and skin. Place in the bowl and toss to combine. Drizzle in the lemon oil and season to taste. Toss again.
Pile the salad onto two plates and serve immediately, garnished with a few of the feathery fennel tops or sprigs of dill.
If you can’t find the lemon infused oil, substitute with 2 tablespoons of macadamia or olive oil mixed with the finely grated zest of 1 lemon.