Preheat the oven to 425°F.

Add tomatoes, garlic, shallots, thyme, and olive oil to a small baking dish (something that will just barely fit the salmon).

Roast until the shallots and garlic are soft, and the tomatoes are starting to wrinkle, 45-55 minutes.

Remove the shallots, garlic, and tomatoes to a plate to cool slightly. Remove the thyme and discard. Reduce the oven temperature to 275°F .

Stir in the red pepper flakes and espelette to the oil in the baking dish.

Season the salmon all over with salt and pepper. Place the salmon into the baking dish and spoon the chili oil all over the salmon to coat.

Bake the salmon for 30 to 45 minutes, until the thickest part reads between 125-130°F (for about a medium doneness) on an instant-read thermometer. The cook time will heavily depend on the thickness of your salmon, so keep an eye on it.

While the salmon bakes, mince the reserved shallots and garlic and roughly chop the tomatoes. Add everything to a large bowl and stir in the vinegar. Season with salt and pepper to taste.

When the salmon is done, carefully transfer it out of the oil and onto a serving plate. Gently break the salmon up into 4 large pieces and top with some of the tomato mixture. Top with a heavy drizzle of the chili oil from the baking dish and a bunch of fresh dill.

Serve with steamed white rice on the side and the remaining tomato mixture for extra topping as desired.