To make the oil:

• Combine all the ingredients in a small saucepan. Heat over medium until bubbles form around the basil and garlic. Remove from the heat and let steep for 20 minutes (or longer if time allows). Strain the oil into a bowl or a jar. Discard the basil and garlic.
• Cut half of the cherry tomatoes in half, leave the remainder whole (this is more for looks than anything so feel free to halve all of them; I left some on the vine because they look good). Heat 1 tablespoon of the basil oil in a medium frying pan over medium heat. Add the halved and whole tomatoes. Cook for 5 minutes, stirring occasionally, or until the skin blisters and the tomatoes soften. Transfer the tomatoes to a medium bowl. Add 3 tablespoons of basil oil, 1/4 cup of chopped basil, vinegar, shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper; stir to combine.
• Wipe the frying pan clean. Pat the salmon dry with paper towel. Sprinkle the salmon with the remaining salt and pepper. Heat the same pan over medium heat. Add 1 tablespoon of the basil oil to the pan. Cook the salmon, skin side down for 4 minutes. Carefully flip the salmon and cook a further 3 minutes, depending on the thickness of the salmon. Serve the salmon with the tomato vinaigrette and extra basil leaves.