6 tsp. olive oil
1/4 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
1 tbsp. fresh thyme, chopped
2 pounds of red or other small potatoes, halved
4 6-oz. salmon filets, skinned
For the tomato relish:
1/2 tsp. shallots, chopped
1/2 tsp. garlic, chopped
8 tomatoes, blanched, peeled, de-seeded, cut into quarters
16 Kalamata olives, pitted and halved
1 tsp. chives, chopped
1. Preheat oven to 350F. Combine 4 teaspoons of olive oil, salt, pepper, and thyme into a large bowl. Add potatoes and toss until lightly coated. Place potatoes on a baking sheet and roast until golden-brown, about 30 minutes.
2. Light the grill. Meanwhile, make the tomato relish: Saute shallots and garlic in the remaining 2 teaspoons of olive oil until light brown, about 5 minutes. Toss tomatoes, shallots, and garlic with the olives. Add the chopped chives. Set aside.
3. Grill the salmon filets until cooked through, but not dry, about 6 minutes on each side.
4. Divide potatoes on four plates, place a salmon filet on top of potatoes. Top with tomato relish. Serve.