This technique works well with any fresh fish filet or loin, including salmon. The thicker loin cut will take a little longer to cook, so use medium heat. Be careful not to overcook, regardless of the type of fish. If your fish comes with skin on, cook the skin side first, then remove the skin with a sharp paring knife. It will slide off easily when it is cooked.
Garnish can also include a little rosemary, chives,or whatever other fresh herbs you have on hand. If you prefer the tomatoes cooked, toss them in the pan for just a minute right before you serve everything.