Wash the tomatoes, quarter, deseed and cut into fine strips.
Finely chop the olives, capers and anchovy and mix with the tomatoes. Squeeze in the lemon juice.
Wash the basil, shake dry and chop the leaves. Add the basil and half the olive oil to the tomatoes. Season with salt and pepper.
Diagonally slice the salmon fillet and season with salt and pepper.
Heat the remaining oil in a pan and fry the salmon slices for about 30 seconds on each side over a high heat. Remove from the pan.
Pour the tomato and olive mixture into the pan and heat through briefly. Spread on plates, place the salmon on top and serve.