INGREDIENTS
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2 pints cherry tomatoes (about 20 ounces or 4 cups total)
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2 cloves garlic, smashed
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3 tablespoons olive oil, divided
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2 teaspoons balsamic vinegar
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1 teaspoon fresh thyme leaves
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1/4 teaspoon kosher salt, plus more for seasoning
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4 (6-ounce) skin-on salmon fillets