In a pan, add the butter along with the garlic and cook on low heat till the garlic starts to get a bit of colour. Do it on low heat to infuse maximum flavour.

Then add the shallots; sauté till softened.

Next add the tomatoes and cook on medium heat till the tomatoes are softened; mash lightly with the back of your spoon and mix well to combine.

Season with salt (taste before you add if you are using salted butter) and pepper.

Remove from heat and mix through the coriander leaves.

Season the fish well with salt and pepper. Heat oil in a pan and place the fillets, skin down. (Place each fillet and hold it down flat for a few seconds to prevent the fish from curling up and to get that nice even caramelization on the skin). Cook one side well before turning over and remove when done. Remember salmon should never be overcooked so remove to another plate when done rather than leave it in the pan.

Arrange a handful of the green salad on a plate. Place one fillet of the pan fried salmon on one side of the salad and spoon a little of the butter sauce on top of the fish. Enjoy!