1 large plum tomato, seeded and chopped
3 Tbsp. kalamata olives, pitted and sliced
1 Tbsp. red onion, minced
1 Tbsp. fresh parsley, chopped
1/2 tsp. lemon zest
salt and pepper
2 8-oz salmon fillets
Combine the tomatoes, olives, onion, parsley, and lemon zest in a small bowl and season with salt and pepper. Add 1 Tbsp. olive oil, mix well, and set aside.
Heat another 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. Pat the salmon dry with paper towels, and season with salt and pepper. Cook in the skillet for about 3 minutes on each side.
Serve the salmon with the tomato mixture on top.
Notes: Easy and very tasty.