Pan-Seared Salmon with Kalamata Olives and Salsa Cruda

Combine first 5 ingredients, 1/4 teaspoon salt, and 2 tablespoons oil in a small bowl. Mix well, and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle salmon with pepper and remaining 1/2 teaspoon salt. Place salmon in skillet, skin sides up; cook 5 minutes on each side or until skin is crisp and fish flakes easily with a fork.

Transfer salmon to serving plates, and top each fillet evenly with tomato mixture.