Pre-heat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
Using a sharp knife or a food processor, chop then combine pistachios with ground cardamom to a small bowl and stir.
Place fillets on the prepared sheet pan. Take paper towels and blot off any moisture. Generously season with salt and black pepper, to taste. Set aside. If your fillets have skin, you'll want to place them skin side down.
In a small bowl, whisk together 2 tablespoons olive oil with 3 tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until coated.
Evenly divide the pistachio mixture among the salmon fillets, gently press mixture into each top of the salmon fillets to ensure it adheres.
Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine.
Arrange the seasoned tomatoes around the salmon fillets and place in the preheated oven to roast until the salmon is flaky and the cherry tomatoes are blistered, approximately 13-15 minutes.