1. Score the base of the cherry tomatoes in a cross shape. In a frying pan, heat the olive oil, and when hot, add the cherry tomatoes, garlic, thyme, rosemary, a little salt, and pepper. Cook for about 7-8 minutes. Remove them from the pan. Season the salmon with salt and pepper and place it skin-side down in the pan.
2. Cook for 2 minutes and then flip the salmon. Place the unsalted butter and the removed herbs on top. Add the lemon zest and drizzle the salmon with the carob syrup. Using a spoon, take some of the flavored butter from the pan and drizzle it over the salmon. Continue cooking for another 2-3 minutes.
3. Return the cherry tomatoes to the pan and add the mustard, saffron, and pistachios (if they are large, chop them finely). Stir and serve.
