Salmon With Oranges

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

Directions

1. 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.
2. Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side.
3. Meanwhile, cut away the peel and pith of the orange and cut out the segments.
4. In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
5. Serve the salad with the salmon.

By Kate Merker,  May 2009