Heat the oil in a large non-stick pan over medium heat.

Take the salmon filets, pat dry with a paper towel, and season with 1 tsp. Kosher salt.

Lightly dredge the salmon filets in the flour and shake off any excess flour.

When the oil is hot, place the salmon in the pan and cook until golden brown, 3-4 minutes. Turn and cook the other side. Remove from the pan when done, be careful not to overcook the salmon. The salmon should flake easily and still be slightly medium-rare inside.

While the salmon is cooking in a separate small sauté pan, add the white wine and lemon juice.

Place the pan on the heat to medium and bring to a simmer and reduce by 1/3.

In a separate bowl, combine the diced tomatoes and drained capers, set aside.

In a small bowl, mix the cornstarch and water together to make a slurry.

Stir ½ a tsp of the cornstarch slurry into the wine sauce, add more as needed. The sauce should be thick enough to just coat the back of a spoon. Take a few minutes stirring until it is as thick as you like it.

Finish the sauce by adding the butter, stir until melted. Season with Kosher salt and pepper to taste.

Plate the salmon, cover each filet with ¼ of the tomatoes and capers. Spoon the sauce over top.

Garnish with chopped parsley and an additional sprinkle of Kosher salt. Serve with Linguine Alfredo.