Pan-Seared Salmon With Fennel and Dill Salsa

I'm not sure what the point value is on this
Makes 4 servings

1 large tomato, chopped
1 cup finely chopped fennel (about 1/2 bulb, stalks trimmed)
2 tablespoons minced red onion
2 tablespoons minced dill
1 tablespoon red-wine vinegar
1/2 teaspoon salt, divided
1 pound salmon fillet, skinned
Freshly ground pepper to taste
2 tablespoons extra-virgin olive oil

Combine tomato, fennel, onion, dill, red-wine vinegar, and 1/4 teaspoon salt in a medium bowl.

Cut salmon into 4 equal portions and sprinkle with the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick pan over high heat until shimmering but not smoking. Cook the salmon, skinned-side up, until golden brown, 3 to 5 minutes. Turn the salmon over and remove the pan from the heat. Allow the salmon to finish cooking off the heat until just cooked through, 3 to 5 minutes more. Serve immediately with the salsa.