|200 g||cherry tomatoes|
|5 tbsp||olive oil (divided)|
Heat part of the olive oil in a frying pan and sear salmon. Season with salt and pepper.
Set salmon aside in a bowl and cover with aluminum foil. Heat the remaining olive oil in the same pan and fry tomatoes.
Return salmon to the pan. Add cream and milk, then season again with salt and pepper. Add oregano, stir, and simmer briefly.