Pan-Seared Salmon With Tomato-Olive Salsa

• Salsa:
• 4 Roma tomatoes, seeded and diced
• 1/4 cup pitted kalamata olives, chopped
• 2 tablespoons capers, drained
• 1/4 cup chopped basil leaves
• 2 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• Salmon:
• 6 (6 ounce) center-cut salmon fillets
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper

1. Stir together the tomatoes, olives, capers, basil, garlic, olive oil, and pepper in a small bowl. Cover with plastic wrap and chill in the refrigerator for 20 minutes.
2. Place a grill pan over medium-high heat. Drizzle the salmon with the olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Spoon the salsa over the salmon and serve.

salsa, tomatoes, olives, capers, basil leaves, garlic, extravirgin olive oil, freshly ground black pepper, salmon, center, olive oil, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/28497-pan-seared-salmon-with-tomato-olive-salsa (may not work)