Each piece of fish should be rinsed in cold water before being dried with a paper towel to eliminate extra moisture.
Salt, black pepper, and garlic powder should be used to season the fish on both sides. If you have the time, let the salmon fillets warm up to room temperature (approximately 20 minutes).
Two teaspoons of avocado oil should be added to a big nonstick skillet. On a medium-high heat, warm the oil.
Fish fillets should be added to the pan skin-side down and seared for 4–5 minutes, or until the skin is crisp and golden brown.
Flip the fish over carefully, then sear the fleshy side of the fillet for two to three minutes.
Fish should be taken out of the pan and left to rest on a platter.
Add 1 teaspoon of oil to the same skillet and set the burner to medium heat.
Scrape the pan's bottom as the oil heated to get rid of any leftover fish pieces.
Add shallots and grape tomatoes to the skillet. Cook tomatoes for 2 to 3 minutes, or until they start to soften. To shorten the cooking time of the larger tomatoes, you might wish to pierce them with a fork.
Sauté for a further 30 seconds after adding the garlic. Observe the garlic. It mustn't burn. Rapidly move on to the following stage if it starts to become brown.
To the skillet, add white wine and chicken broth. To remove any stuck pieces, scrape the pan bottom once more. Let the liquid simmer for a while.
When the sauce has at least decreased by half and the tomatoes have wilted, simmer for 5-7 minutes. Just before serving, add some fresh herbs.
You may either serve the fish with the grape tomatoes and white wine reduction immediately on top of it or separately. Before serving, drizzle some of the white wine sauce over the fish if you're serving the tomatoes on the side.