Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about three minutes), flip it over and cook on the skin side for five minutes, or until very crisp and just cooked (depending on its thickness).
Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with one tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
Squash the olives and discard the stones, then finely chop the flesh.
Mix with one teaspoon of extra virgin olive oil and a splash of water.
Finely slice the chorizo, add to the pan for the last two minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives. SERVES 2