4 6-ounce portions of salmon fillets |
3 tablespoon(s) extra virgin olive oil |
1 tablespoon(s) low-salt butter |
1 teaspoon(s) parsley, chopped |
1 teaspoon(s) tarragon, chopped |
salt and black pepper to taste |
1 pint(s) cherry tomatoes |
1/4 cup(s) diced onion |
1 fresh bay leaf |
2 tablespoon(s) extra virgin olive oil |
1 tablespoon(s) garlic, chopped |
3 tablespoon(s) white balsamic vinegar |
2 tablespoon(s) white wine (optional) |
1 teaspoon(s) parsley, chopped |
1 teaspoon(s) tarragon, chopped |