Season the salmon fillets with salt and pepper and Italian seasoning. Place aside.
On the stove, heat a small saucepan. In a separate pan, combine the balsamic vinegar and cane sugar. Heat until it reaches a boil over medium-high heat. Allow for a 10-minute boil, or until the sauce has reduced by half. The sauce should coat the back of a spoon when done. While the salmon cooks, set aside to cool.

In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Once the oil is hot, add the salmon fillets to the pan and cook for 6 to 8 minutes, or until golden brown and easily release from the pan. Cook the fillets for an additional 6 to 8 minutes on the other side. The temperature of the salmon fillets should be 145 degrees Fahrenheit. Remove the salmon from the pan once it has finished cooking.

Then, in the skillet, add the remaining 1 tablespoon of olive oil. Cook until the shallots are soft and translucent, about 4 minutes, in the heated oil. When the shallots are softened, add the sliced garlic and cook for 30 seconds, or until the garlic is aromatic. Season with salt and pepper to taste after adding the sliced tomatoes and Italian seasonings to the skillet. Cook until the tomatoes are just warmed through. Turn off the heat and pour the lemon juice over the tomato mixture.
Place a bed of fresh greens on the plate to serve. Drizzle the balsamic reduction over the greens and top with the seared salmon fillet. Then, spread the bruschetta mixture evenly over the salmon fillets and garnish with lemon zest, and basil.