Ingredients

• 2 pounds ripe plum tomatoes, stem ends trimmed, cut into thin wedges
• 1/2 medium onion, peeled and cut into thin wedges
• 2 strips orange zest, cut into thin slivers
• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1/3 cup pitted Kalamata olives, coarsely chopped
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 1/4 pounds salmon fillet, (about 1 1/2 inches thick), skin removed (see Tip), cut into 4 portions

Description

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