Salmon with Tomato Caper Salsa

Ingredients

• 1 pint grape tomatoes, halved
• 2 medium shallots, thinly sliced
• 2 tablespoons drained Tuscanini capers
• 1/4 cup red wine vinegar
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon ground black pepper
• 6 (6-ounce) salmon fillets
• 1 teaspoon ground cumin
• 1 tablespoon canola oil
• 2 tablespoons checked and minced parsley
• 2 tablespoons chopped basil