Pan-Seared Salmon With Kalamata Olives And Salsa Cruda

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Coastal Living


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2 large plum tomatoes, seeded and chopped (about 1 cup)

1/3 cup pitted kalamata olives, sliced

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh parsley

1 teaspoon lemon zest

3/4 teaspoon salt, divided

3 tablespoons extra virgin olive oil, divided

4 (8-ounce) skin-on frozen salmon fillets, thawed

1/4 teaspoon black pepper

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