Halve cherry tomatoes (see note). Place in a 9 x 13 baking pan, drizzle with olive oil and salt and roast at 400F for about 30 minutes until tomatoes are just starting to shrink and caramelize. If too many juices are released, drain the roasting pan halfway through the cook time.

Remove pan from the oven, push tomatoes to the side, then add salmon. Drizzle fish with olive oil and salt. Sprinkle fresh thyme and dried minced onion over both fish and tomatoes. Bake for another 10-15 minutes until fish is done (will vary with thickness)

When fish is done add fresh spinach to the pan, stirring into the tomatoes and place the pan back in the oven for 1-2 minutes, until spinach is just wilted. Serve with bread or other starch for a complete meal.