Heat 1 tbsp of the oil in a large skillet over medium-high heat. Season 4 pieces skinless salmon with ½ tsp salt and ¼ tsp pepper. Step 2: Cook salmon fillet until opaque throughout and golden brown, 4 to 5 minutes per side. Step 3: Meanwhile, cut away the peel and pith of 1 navel orange and cut out the segments. Step 4: In a large bowl, gently combine the orange segments with 2 small beefsteak tomatoes (about 1 pound), cut into wedge, 1/2 cup fresh cilantro, 1/4 cup pitted green olives, 1 tbsp of oil, and ¼ tsp each salt and pepper. Step 5: Serve the salad with the salmon.