Place the salmon fillets in a ziplock bag with water and lemon juice and let sit for 20–30 minutes. (This step is optional, but recommended!)

Heat olive oil in a saucepan. Add shallot and garlic and sauté for two minutes, or until they start turning translucent and aromatic. Add tomato halves and sauté for another seven minutes, until they start charring. Gently smash the tomatoes with a spoon as you sauté to release their juices.

Add remaining sauce ingredients. Bring mixture to a boil and then allow to simmer for 10 minutes, mixing every so often and continuously smashing with your spoon. The mixture should be nicely reduced, with only a small pool of liquid just under the tomatoes.

Remove from heat and set aside.

Remove salmon from the bag and place in a baking pan. Season lightly with salt, pepper, and garlic.

Combine panko crumbs, zest, garlic, minced onion, dried parsley, rosemary, salt, and pepper in a bowl. Add the olive oil and mix again. Set aside.

Layer the tomato wine sauce on the salmon, with the smashed tomatoes all over the top. Pour on all the leftover reduced liquid. Marinate for 20 minutes.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Sprinkle panko crust over the top of the salmon. Place pan in the oven and bake for 22–27 minutes, until salmon is cooked through.