1 small head of radicchio, torn into bite-size pieces
1/4 cup flat-leaf parsley leaves
1/4 cup pitted Calamata olives, coarsely chopped
3 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
Salt and freshly ground pepper
Four 6-ounce skinless salmon fillets
Lemon wedges, for serving
In a medium bowl, toss the fennel, endive, radicchio, parsley and olives. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and garlic. Toss 3 1/2 tablespoons of the dressing with the salad and season with salt and pepper.
Heat the remaining 1/2 tablespoon of olive oil in a medium nonstick skillet. Season the salmon with salt and pepper. Add the fillets to the pan and cook over high heat until browned, about 2 minutes per side.
Mound the salad on plates and top with the salmon. Drizzle the remaining dressing on the fish and serve with lemon wedges.