1. Combine first 5 ingredients in a small bowl. Rub mixture over tops of fillets. Place fillets, skin side down, on a baking sheet coated with cooking spray. Roast at 425° for 15 minutes or until fish flakes with a fork.
2. Combine olives and next 6 ingredients in a medium bowl.
3. Heat 3 tablespoons oil in a small skillet over medium heat; add shallots, and sauté 1 minute or until soft. Stir shallots into olive mixture.
4. Place greens and orange sections into a large bowl; add warm olive vinaigrette, and toss to combine. Divide greens mixture among 4 serving plates. Place 1 fillet over greens on each plate, and break into bite-size pieces. Sprinkle with pine nuts.
Note: Prior to combining with the other spice rub ingredients, crush the herbes de Provence with a mortar and pestle to release the aromatic oils.