½ pound wild salmon
1 cup cherry tomatoes, sliced in quarters
½ small shallot, minced
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon apple cider vinegar
2 tablespoons fresh basil, finely chopped
celtic sea salt to taste 
Preparation
Turn oven on to 500°
Cut fish into 2 pieces, leaving skin on; rinse and pat dry with paper towel
Place fish skin side down on a metal baking sheet
Rub fillets liberally with olive oil, then sprinkle with salt
Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
To make relish, stir together remaining ingredients from above in a medium size bowl
Remove salmon from oven, transfer to plates and serve with relish
