Tomato-Citrus Salmon

3 large navel oranges, divided
4 6 oz skinless salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced plum tomato

Grate 1/2 tsp orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/2 tsp salt and 1/4 tsp pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; saute 3 min or until tender and lightly browned. Add tomato, orange juice, and orange rind to pan; cook for 3 min, stirring occasionally. Stir in 1/4 tsp salt and 1/4 tsp pepper. Arrange fish, browned side up over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.

4 servings.