Heat the oil in a non-stick frying pan. Toast the pumpernickel and fennel seeds for approx. 10 mins. until crispy, stirring occasionally, season with salt, leave to cool.
Combine the mustard, lemon juice and oil, season. Plate up the salmon with the radish, pomegranate seeds and dill, drizzle with the dressing, top with the pumpernickel crumb.