Pan-Roasted Salmon With Tomato Vinaigrette

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1 pint grape tomatoes, halved

1 medium shallot, thinly sliced

1 tablespoon drained capers

2 tablespoons red wine vinegar


3 tablespoons extra-virgin olive oil

4 center-cut salmon fillets with skin (about 7 ounces each)

Freshly ground pepper

1/2 teaspoon ground cumin

2 tablespoons canola oil

1 tablespoon minced parsley

1 tablespoon chopped basil

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