Stir together the tomatoes, olives, capers, basil, garlic, olive oil, and pepper in a small bowl. Cover with plastic wrap and chill in the refrigerator for 20 minutes.
Place a grill pan over medium-high heat. Drizzle the salmon with the olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Spoon the salsa over the salmon and serve.