Grilled Swordfish - First make the salsa. Heat 2 tbsp. of the olive oil in a large skillet over medium-high heat. Add the onion and fennel and sauté until soft. Add the garlic and sauté for another minute. Add the capers, basil, vegetable broth and salt and cook until liquid is reduced and salsa is chunky. Remove from heat and set aside.
Salmon in Parchment - Preheat oven to 400 degrees. Wash salmon and thoroughly dry. Place each piece of salmon on parchment. Drizzle each piece with olive oil and season generously with salt and pepper.
Season Sautéed Chicken Breast generously with sea salt and pepper. Heat oil in medium skillet over medium high heat. When oil is melted, add chicken and brown both sides in the skillet. Continue to cook about 10 more minutes or until chicken juices run clear and chicken is cooked through.