Tomato-Citrus Salmon

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3 large navel oranges divided
• 0.3 cup pimiento-stuffed olives green chopped
• 1.5 cups plum tomatoes diced
• 1 cup onion red thinly sliced
• 24 ounce salmon fillet skinless
• 0.4 teaspoon salt divided

Equipment

• bowl
• frying pan
• sieve

Directions

1. Grate 1/2 teaspoon orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections.
2. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over fish.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add fish, top side down, to pan; cook 5 minutes.
5. Remove fish from pan.
6. Add onion to pan; saut 3 minutes or until tender and lightly browned.
7. Add tomato, olives, orange juice, and orange rind to pan; cook for 3 minutes, stirring occasionally. Stir in 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange fish, browned side up, over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes.
8. Add orange sections; cook 1 minute or until desired degree of doneness.