Wash the pieces of chilled salmon and pat dry with paper towels.  Spread fish with a little of the olive oil, sprinkle with thyme, salt and pepper.

Heat the remaining olive oil in a frying pan. Place the salmon skin side up and fry over medium heat for 2 minutes.

Carefully flip the pieces over and fry on the other side for another 3 minutes.

Transfer the fried fish to a plate. Put the mushrooms and tomatoes into the pan. Fry for 3-4 minutes on medium heat, stirring occasionally.

Pour the cream into the pan, stir and turn down the heat. Wait 2-3 minutes. If the cream is too thick, add some water.

Transfer the salmon pieces to the skillet and simmer in the creamy mushroom sauce for another 5-6 minutes. Cover the pan with a lid.

Drizzle the salmon with the cream sauce and turn off the heat. Cover with a lid and leave for 2-3 minutes.

Carefully transfer the fish to a plate and serve with fresh herbs, remaining sauce, mushrooms.