Roasted Salmon with Tomato and Peach Salad

Ingredients

• 6 - 4 oz center-cut salmon fillets (skin on)
• Salt
• freshly ground black pepper
• 3 large firm heirloom tomatoes (cut into wedges, but ripe)
• 3 firm cling-free peaches (pitted and cut into wedges, but ripe, or clingstone)
• 1/3 cup pitted Castelvetrano olives or black kalamata olives
• 1/3 cup soft Italian mozzarella cheese such as burrata
• 2 cups baby arugula (washed and spun dry)
• 3 Tbsp extra-virgin olive oil (plus a little extra for salmon)
• 1 1/2 Tbsp seasoned rice vinegar
• 1/4 cup fresh tiny basil leaves