Instructions

1. Halve 1 pound cherry or grape tomatoes. Dice 1 medium shallot. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
2. Heat 2 tablespoons of the olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes.
3. Transfer the salmon skin-side down to a plate (it will not be cooked through). Add the remaining 2 tablespoons olive oil to the pan. Add the tomatoes and shallot, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the tomatoes begin to blister and burst, 1 to 2 minutes.
4. Reduce the heat to medium and return the salmon skin-side down to the pan, nestling it into the tomatoes. Spread 1/4 cup basil pesto onto the salmon with the back of a spoon. Cover and cook the salmon to desired doneness, 2 to 5 minutes depending on the thickness of the fillets. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done.