Part 3/7:
The cooking process is as pleasing to the eye as it is to the palate. First, heat your cooking pan over medium heat, adding a generous amount of olive oil and butter. Dry the salmon fillets and season them with your preferred blend of spices.
Sear the salmon for about three minutes on each side until they turn golden and brown. The goal here is not to cook them all the way through; you want them nice and juicy, ready to finish cooking later.
Once the salmon is nicely seared, it is removed from the pan, and in its place, the diced onions and minced garlic are added to sauté until fragrant and slightly golden. This builds a flavorful base for the dish. The halved tomatoes join the pan next to release their juices, cooking for approximately five minutes until they start to burst.