Pan Roasted Atlantic Salmon With Cherry Tomato Chutney

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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)

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