1 Rinse tomatoes, drain, cut into quarters and remove seeds. Slice thinly and transfer to a bowl.
2 Coarsely chop capers, olives and anchovy and add to the tomatoes. Squeeze juice from lemon into the bowl.
3 Rinse basil, shake dry, pluck leaves and coarsely chop. Add to the bowl along with half of the olive oil. Season with salt and pepper and mix well.
4 Rinse salmon, pat dry and cut diagonally into thin slices. Lightly season with salt and pepper.
5 Heat the remaining oil in a non-stick pan over high heat. Cook salmon until just seared, about 30 seconds on each side.
6 Add tomatoes to pan and cook, stirring, until softened, about 1 minute. Divide tomatoes among warm plates, top with salmon and serve immediately.