Thaw fish if frozen. Rinse fish; pat dry. Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish. Cook fish on one side for 4 to 5 minutes or until golden. Turn carefully. Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
Meanwhile, divide greens, jicama and olives among 2 salad plates. Set aside.
To serve place 1 fish fillet atop greens on each plate. Combine salad dressing and remaining cumin; drizzle atop salmon. Makes 2 servings.