Salmon with Lemon and Thyme Scented Salsa Veracruzana

Ingredients

• 1/4 c. olive oil
• 1 medium white onion, thinly sliced
• 4 clove garlic finely chopped
• 3 pounds Plum tomatoes 18 to 24, cored and chopped into 1/2-inch pieces
• 2 tablespoons chopped fresh thyme, plus a few sprigs for garnish
• 2 teaspoons finely chopped lemon zest
• 1 c. roughly sliced green olives, preferably manzanillo olives
• 1/4 cup capers, drained and rinsed
• 3 pickled jalapeno chiles, stemmed, seeded and thinly sliced (optional)
• Salt (optional)
• 6 salmon steaks, about 1 inch thick