Greek Style Salmon

This was dinner tonight.  As I mentioned with the previous recipe, we are in the process of going gluten-free.
Another mom I know, who has, "Been there.  Done that."  Lent me a cookbook called Favorite Brand Name Incredibly Easy Gluten-Free Recipes.  This is another recipe from this cookbook.

1 1/2 tsp olive oil
1 3/4 cups (1 can) diced tomatoes, drained
6 black olives, coarsely chopped
4 green olives, coarsely chopped
3 Tbsp lemon juice
2 Tbsp chopped fresh Italian parsley
1 Tbsp capers, rinsed and drained
2 cloves garlic, thinly sliced
1/4 tsp black pepper
1 pound salmon fillets

1 Heat the oil in a large skillet over medium-high heat.  Add tomatoes, olives, lemon juice, parsley, capers, garlic, and pepper.  Bring to a boil over medium heat, stirring frequently.
2 Cook tomato mixture 5 minutes or until reduced by about one third, stirring occasionally.
3 Rinse salmon and pat dry with paper towels.  Push sauce to one side of skillet.  Add salmon to skillet; spoon sauce over salmon.  Cover and cook 15 minutes or until salmon begins to flake when tested with fork.

I would in the future, serve this with couscous or something....some years later, I served it with a rice and quinoa mix. I, also, added Feta to the top.