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Rinse your salmon fillets under cold water, then pat them dry thoroughly with paper towels to ensure the skin crisps up nicely without steaming in the pan.
In a small bowl, combine extra virgin olive oil, minced garlic, fresh lemon juice, and Italian herbs. Brush this mixture generously over both sides of the salmon to infuse Mediterranean flavors.
Sprinkle salt and freshly ground black pepper evenly over the salmon fillets. Let the salmon rest for 10 minutes to allow the seasonings to penetrate and enhance the taste and tenderness.
Heat a non-stick skillet over medium heat. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crisp and golden. Carefully flip the fillets and cook the other side for 3-4 minutes or until the salmon flakes easily with a fork.
In the last minute of cooking, add the halved cherry tomatoes to the pan and let them soften slightly. Remove the pan from heat and sprinkle the chopped fresh parsley over the salmon to brighten the dish visually and in flavor.