Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
You can start baking the fish about half way though starting the sauce.
Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.