Ingredients:

• 6 teaspoons of olive oil
  
• 1/4 teaspoon of salt(optional)
  
• 1/4 teaspoon of freshly ground black pepper
  
• 1 tablespoon of fresh thyme, chopped
  
• 2 pounds of red bliss or other small potatoes, halved

Ingredients
(for the tomato relish):

• 1/2 teaspoon of shallots, chopped
  
• 1/2 teaspoon of garlic, chopped
  
• 8 tomatoes(about 1 1/2 lbs.), blanched, peeled and de-seeded, cut into quarters
  
• 16 kalamata olives, pitted and halved
  
• 1 teaspoon of chives, chopped

Directions:
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.