Preheat oven to 425 degrees F. Line a rimmed baking pan with non-stick foil.
Toss tomatoes, one tablespoon of the thyme, olive oil, 1/8 teaspoon each salt and pepper together on prepared baking pan. Roast 10 minutes.
Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with remaining 1/8 teaspoons each salt and pepper and remaining 1/2 tablespoon of thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
To serve: spoon tomatoes and juices over salmon.
1. Substitute swordfish steaks for the salmon.
2. Add some minced garlic to the tomato mixture.
3. Omit thyme. Roast some fresh corn kernels along with tomatoes and stir in some chopped cilantro at the end.