If salmon fillet is in one piece, place it skin side up on cutting board and using sharp knife, cut into 4 to 6 similar size slices to ensure even baking. Place salmon skin side down in glass baking dish. In small bowl, whisk together 4 tablespoons miso paste and maple syrup. Brush fish liberally with miso/maple paste to coat top and sides of salmon fillets. In medium bowl, whisk together beet juice, remaining miso paste, cayenne and minced shallot. Pour beet marinade around salmon in baking dish, leaving the thicker paste on top of fish untouched. Cover with foil or plastic wrap and refrigerate for 6 to 8 hours maximum.

Remove salmon from refrigerator 30 minutes before baking. Preheat oven to 425° F and line baking sheet with foil, then brush with oil. Use basting brush to lightly sweep off excess miso paste from top of salmon and place fish, skin side down, in center of baking sheet, with slices evenly spaced.

In medium bowl, toss sliced fennel with 1 tablespoon olive oil and sprinkle with salt and pepper. Arrange dressed fennel slices around salmon along edges of baking sheet and scatter a few pieces over top. Remove the wispy fennel fronds from stalks and rough chop, setting aside for garnish.

Bake on center rack for 10 to 12 minutes or until internal temperature is 115-120° Do not overcook or salmon will be dry and chewy. Once done, remove from oven, plate with roasted fennel, and garnish salmon with fennel fronds on top. Then sit back and bask in the vibrant glow of your sunset-inspired dinner!

Crispy skin lover? Simply cook salmon skin side up instead of down for 8 minutes, then move salmon to upper rack and broil on high or 2-3 minutes or until skin is browned and bubbling but not blackened. Food burns easy under the broiler so set a timer!