Cut Norwegian salmon in dices, spinkle with salt and brush with olive oil.
Fry the dices on both sides on high heat, without entirely cooking them through. Set aside.
Wash and split the tomatoes in half, sauté in a pan with olive oil.
Add the black olives and season.
Cook slowly for 5-6 minutes.
Sprinkle with chopped basil.
Serve the Norwegian salmon with sautéed tomatoes and olives.