I have great news for you, olive oil makes it so that your body more readily accepts cancer-fighting nutrients from vegetables.

One of the beneficial effects of olive oil is that it improves the bioavailability of lipophilic compounds such as carotenoids by acting as a food excipient, and enhances nutrient extraction and bioaccessibility
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514867/

I don’t know how much oil you were imagining but I recommend 1tsp to 1tbsp to coat your pan.

And salt is not inherently bad for you, in fact you need it in your diet for good cardiovascular health:

…the risk of adverse health outcomes increases when sodium intakes exceeds 5 g/day or is below 3 g/day.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468043/