In a bowl, toss tomatoes with shallots, capers, vinegar, and half teaspoon salt.

Heat one tablespoon olive oil in a large cast-iron skillet. Season salmon with remaining half teaspoon of the kosher salt and black pepper. Sear over moderately high heat for three to four minutes. Carefully flip and cook for another three minutes.

Remove salmon from skillet. Reduce heat to medium and add the tomato mixture along with cumin, canola oil and remaining two tablespoons olive oil. Cook until tomatoes just soften, about three to four minutes. Pour sauce over salmon and sprinkle with parsley and basil. Serve warm.