Cook pasta according to package directions; drain.
Brush salmon with 1/2 of the olive oil and season with half each of the salt and pepper. Bake for 13 to 15 minutes or until fish flakes easily. Flake into large chunks.
Meanwhile, heat remaining oil in large skillet set over medium heat; cook onion, fennel, and remaining salt and pepper for about 5 minutes or until onion and fennel are softened and tender. Stir in wine, broth and orange juice; cook for 2 minutes.
Toss together fennel mixture, pasta, olives, butter and orange zest; stir in flaked salmon, tarragon and parsley.
Substitute Arctic char or rainbow trout for salmon if desired.