Preheat oven to 425 degree F.

Remove any scales left over on fish, rinse and pat dry. Prepared a large baking dish that can hold the fish.

In a bowl, prepare paste first by mixing garlic powder, salt, pepper, roasted ground fennel and crushed red peppers with half of the lemon juice and half of the olive oil and set aside.

Open the belly cavity of the fish, season with salt and pepper and drizzle the remaining oil and lemon juice on both sides. Take the herb bunches and stuff them inside the belly cavity of the fish. Rub the herbs paste mixture all over the skin of the salmon and any leftover put inside cavity.

Bake the fish in the oven for 20 minutes, then turn the temperature down to 350 degree F and cook for another 30 - 40 minutes.

Before removing from the oven, check and make sure the fish is completely cooked by inserting either a skewer for a few minutes and checking to see if it is warm to the touch or by opening the cavity slightly and checking to make sure that the flesh is cooked. Drizzle extra virgin olive oil and serve.