Shallow-Poached Salmon with Beurre Blanc – Rocky Mountain Olive Oil

Ingredients

• 4 6oz skinless salmon fillets
• 1 ½ teaspoons sea salt (plus more to taste)
• ¾ teaspoon freshly cracked black pepper
• 2 Tablespoons Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• 6 Tablespoons unsalted butter, divided
• 1 lemon, thinly sliced into rounds
• ½ cup thinly sliced shallot
• 6 thyme sprigs, plus a few additional thyme leaves for garnishing
• ½ cup dry white wine
• 1 cup halved cherry tomatoes