To prepare the mousse, in a food processor, process the avocados, yogurt, and 30 ml of olive oil until it forms a smooth puree. Add the coriander and mint and season to taste with salt and pepper. Set aside.
In a large frying pan, gently heat the tomatoes over medium heat until they soften, for around 5 minutes. Set aside.
In the same frying pan, heat the rest of the olive oil on medium heat and cook the salmon for 2 minutes on each side or until cooked through. Remove from the heat and keep warm.
Place the avocado puree on a serving platter and top with the cooked salmon. Garnish with the roasted cherry tomatoes and mint leaves.