Food Recipes Salmon With Oranges, Tomatoes, and Olives 3.4 (52) 2 Reviews By Kate Merker Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Kan Kanbayashi Hands On Time: 20 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts 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 ½ cup fresh cilantro sprigs ¼ cup pitted green olives, halved Directions 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. Cook the salmon until opaque throughout and golden brown, 4 to 5 minutes per side. Meanwhile, cut away the peel and pith of the orange and cut out the segments. In a large bowl, gently combine the segments with the tomatoes, cilantro, olives, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Serve the salad with the salmon. Rate it Print Nutrition Facts (per serving) 346 Calories 18g Fat 11g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 346 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 90mg 30% Sodium 545mg 24% Total Carbohydrate 11g 4% Total Sugars 4g Protein 34g Calcium 67mg 5% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.