(for the tomato relish):
1. Preheat oven to 350 degrees. Combine 4 teaspoons of the olive oil, salt, pepper and the thyme in 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, shallot 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. To serve, divide potatoes between four plates, place a salmon filets on top of potatoes. Top with tomato relish. Serve immediately.