#1 Prepare the Salmon: Begin by seasoning the salmon fillets generously with salt and pepper on all sides #2 Heat a nonstick skillet over medium-high heat and add 1 tablespoon of Pompeian Robust Extra Virgin Olive Oil #3 Place the salmon fillets in the skillet, skin side up. Sear them until crispy, about 3-4 minutes on each side. Use a fish spatula to flip the salmon carefully #4 Once seared to your liking (typically when the internal temperature reaches about 115 degrees for a slightly underdone center that will finish cooking later), remove the salmon from the pan and set aside, covered, to keep warm #5 Create the Sauce: In the same skillet, add the remaining tablespoon of Pompeian Robust Extra Virgin Olive Oil #6 Add the burst cherry tomatoes to the pan and cook until they start to burst and char slightly, about 15-20 minutes, stirring occasionally. This step is crucial as some tomatoes will form the sauce while others remain whole, adding texture #7 Stir in the thinly sliced shallots and garlic, cooking just until they become aromatic and soften. Be mindful to add these after the tomatoes to prevent them from burning #8 Sprinkle in the lemon zest and thyme, smoked paprika, seasoning again with salt and pepper. Stir well to incorporate all the flavors #9 Finish the Dish: Return the seared salmon to the skillet, spooning the tomato and herb sauce over the fillets #10 Let the salmon simmer in the sauce for an additional 5-6 minutes or until fully cooked (around 125-135 degrees, depending on your preference) #11Finish the dish by squeezing fresh lemon juice over the salmon and garnishing with fresh thyme sprigs.