Method

1. Preheat the oven to 375°F / 180°C.

2. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of olive oil. Sprinkle with salt and pepper.

3. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove the tomatoes from the oven and cool slightly.

4. Meanwhile, sprinkle the salmon with salt and pepper. Place the salmon skin side down in a large heavy nonstick sauté pan.

5. Place the pan over medium-low heat. Increase the heat to high and cook the salmon for 2 to 3 minutes, or until the skin of the salmon is golden brown.

6. Turn the salmon and cook for 1 to 2 minutes longer, or until the salmon is just pink in the middle.
7. Place the lime juice in a bowl and slowly whisk in the grapeseed oil and the remaining 1/4 cup of olive oil.
8. Season with salt and pepper.
9. Mound the lettuce leaves into chef rings on 4 plates or stack the lettuce in the center of the plate.
10. Arrange the crispy skin salmon and roasted tomatoes over the salads.
11. Drizzle some of the vinaigrette over the salmon and salads and serve.