1. Heat a large, wide flying pan over a medium/high heat. Brush the salmon fillets with a little rapeseed oil and sprinkle a pinch of both smoked paprika and salt on each.
2. Place on the dry pan flesh side down. Fry for a minute of two then turn over. You can finish cooking the salmon in the oven or on the pan but it needs to be removed from the pan to make the sauce.
3. Turn the heat down on the pan. When the pan has cooled slightly, add the garlic butter to the pan and cook out for a moment or two.
4. Add the wine to degalze the pan and allow to bubble up for a minute or two then add the cream and cherry tomatoes.
5. Reduce and simmer for a couple of minutes then add the salmon back into the pan with the basil.
6. Drizzle the sauce over the salmon and serve with the baby leaves.
