Preheat the oven. Set it to 400°F (200°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.

Prep the veggies. On the pan, toss tomatoes, red onion, olives, capers, and garlic with 2 tablespoons olive oil, dried oregano, thyme, a pinch of salt, and a few grinds of pepper. Spread into an even layer.

Roast the base. Bake the vegetable mixture for 10 minutes. This gives them a head start so they soften and get juicy.

Season the salmon. Pat the fillets dry. Rub with the remaining 1 tablespoon olive oil. Season both sides with salt and pepper. Squeeze a little lemon juice over the top.

Add salmon to the pan. Remove the pan from the oven. Make space among the veggies and nestle in the salmon. Top each fillet with a lemon slice or two.

Bake until just done. Return to the oven for 10–12 minutes, depending on thickness. The salmon should flake easily and look opaque, with a slightly translucent center if you like it medium.

Finish with herbs. Scatter chopped parsley or dill over everything. Taste the juices and add a little more lemon, salt, or pepper if needed.

Serve. Spoon the roasted tomato-olive mixture and pan juices over the salmon. Great with couscous, orzo, simple rice, or crusty bread.