Green olive salmon in a citrus and basil dressing

1. Preheat  a pan over a medium heat. Place the sliced olives into a bowl with the chopped
basil leaves and 1 tablespoon of rapeseed oil. Add the zesty rind from the lemon together
with one tablespoon of lemon juice and as much freshly ground black pepper as you like.  
2. Brush the salmon fillets with the leftover rapeseed oil and place it flesh side down on the
heated pan. Cook for 5-6 minutes, then gently turn over the fish, skin side down, for a
further 5-6 minutes or until it is cooked. Thinner fillets will take less cooking time.
3. Transfer the salmon to the serving plates and spoon the olive, lemon zest and basil dressing
over the fish. Serve with boiled baby potatoes and some steamed sugar snap peas. A side of
mixed green salad makes this dish super, either hot or cold.