Salmon With Oranges, Tomatoes, and Olives

Ingredients

2 tablespoons olive oil

4 pieces skinless salmon fillet (1 1/4 pounds total)

kosher salt and black pepper

1 navel orange

2 small beefsteak tomatoes (about 1 pound), cut into wedges

1/2 cup fresh cilantro sprigs

1/4 cup pitted green olives, halved

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.
Meanwhile, cut away the peel and pith of the orange and cut out the segments.
In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
Serve the salad with the salmon.