Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Season with salt and pepper. In an extra-large nonstick skillet heat oil over medium-high heat. Add salmon and cook 6 to 8 minutes or just until fish flakes when tested with a fork, turning once. Remove fish from skillet; cover to keep warm.
In the same skillet cook shallots and garlic over medium heat 2 to 3 minutes or until tender. Add tomatoes; cook 2 to 3 minutes or until tomatoes soften and begin to juice. Stir in olives and orange zest.
Return salmon to skillet. Sprinkle with fresh oregano and serve with orange wedges.