Add a splash of extra virgin olive oil and a small pat of butter to a large nonstick pan on medium heat. Season the salmon with salt and pepper and lay the fillets in the pan skin-side down. Sear for 4 minutes then flip over and sear another 4 minutes. Remove the salmon to a plate, skin-side up.

Using the same pan, saute the shallots for 1 minute. Add the tomato paste and continue frying for 2 minutes. Add the garlic and fry another 1 minute.

Turn the heat down to medium-low and stir the cream into the pan. Make a slurry by mixing the cornstarch with a splash of water. Once the sauce reaches a low simmer, whisk in the slurry. Let simmer a minute, then check the seasoning and add salt and pepper as needed.

Carefully peel the skin off the salmon fillets and lay them back in the pan with the sauce. Sprinkle in the cherry tomatoes and let cook 1 more minute. Garnish with chopped fresh herbs.