Ingredients

Steps

• Heat a large frying pan and add the oil.
• Cook salmon skin-side down for three minutes then turn and cook for three more minutes.
• Remove the salmon and let it rest in a warm place.
• Whisk lemon juice into extra virgin olive oil in a non-reactive pan.
• Add tomatoes, shallot, garlic, and capers to the oil mixture.
• Warm the mixture through over a medium heat.
• Stir in the basil, chervil, dill, parsley, and chives.
• Season with salt and pepper to taste.
• Plate the salmon and spoon the warm sauce over the fillets.