Place salmon in a baking dish. Drizzle olive oil, sprinkle tangerine peel, 1/2 teaspoon of cilantro and a pinch of pepper. Rub and refrigerate for 10 minutes or more. (Optional sprinkle with one tablespoons of slivered almonds).

Prep the tangerine wedges, juice the rest and set them aside.

Place spinach, scallion, garlic, salt and pepper in a pan with 2 tablespoons of water and cook covered over medium heat for 3 to 4 minutes or until wilted. Take 1/4 of the wilted spinach with the tangerine juice that was set aside, add 1/4 teaspoon olive oil, cilantro and ginger and blend, set aside. Place the rest of the wilted spinach aside too.

Place fennel, yellow peppers and sweet potato slices in a pan, drizzle remaining 1/2 t olive oil. Place salmon over the vegetables. Bake the salmon, fennel, yellow peppers and sweet potato slices in a preheated 220F oven for 20 to 30 minutes. Plate the sliced sweet potatoes and vegetables from baking dish. Add the wilted spinach, then the salmon. Place the thick sauce over part of the salmon and cover with the sliced mandarin wedgesand almonds if used and serve.