Pan-Seared Salmon With Mediterranean Salad

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1 small fennel bulb, cored and thinly sliced

1 Belgian endive, sliced crosswise 1 inch thick

1 small head of radicchio, torn into bite-size pieces

1/4 cup flat-leaf parsley leaves

1/4 cup pitted Calamata olives, coarsely chopped

3 1/2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 garlic clove, minced

Salt and freshly ground pepper

Four 6-ounce skinless salmon fillets

Lemon wedges, for serving

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