Seared salmon with artichoke-olive tapenade and citrus-fennel salad

• Finely chop the artichokes.
• Finely chop the olives, checking for any pits.
• Rinse the capers, then finely chop them. 
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish. 

In a medium bowl, stir together the artichokes, olives, capers, dill, white parts of the scallions, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal. 

• Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise into enough slices to measure 1½ cups [3 cups]. Save the rest for another use. 
• Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ½-inch-thick slices. Discard any seeds. 

In a large bowl, toss together the fennel, orange, apple cider vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the fish.

• Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 4 minutes.

Transfer the fish and citrus-fennel salad to individual plates. Top the fish with the artichoke-olive tapenade. Garnish the dish with the green parts of the scallions and serve.