Thankfully, the season of excess is always followed by more healthful dining. With salmon on the center of the plate that’s an easy and delicious accomplishment. The fish needs little fussing over to taste good. Your job is to make sure not to overcook it and add an intriguing garnish. Here, the fish is served with a relish to offset the richness of the flesh and offer a touch of acidity. Mix chopped tomatoes, olives, and lemon juice to make a garnish that adds just the right amount of contrast without overpowering the fish. Leftover salmon lends its beautiful color to a dish of orecchiette, little ear-shaped pasta that has has enough heft for the fish. Add tomato relish, tangy creme fraiche, and pasta cooking liquid to create a simple sauce.