Preheat oven to 425 degrees.
Toss the tomatoes, olive oil and a dash of sea salt in a medium bowl. Transfer to a rimmed baking sheet and roast the tomatoes for 15 minutes.
Add the minced scallions, ginger, 1/2 t flaky sea salt and vinegar to the bowl you used to toss the tomatoes. Mix to combine. Set aside.
I recommend searing your salmon while your tomatoes roast. I do this by adding 2 T neutral oil to a cast iron skillet and putting in a hot grill (for about 5 mins) to get super hot. I add my salmon fillets (sprinkled with sea salt + cracked pepper) and cook about 3 minutes on each side or until you’ve reached your desired doneness.
Prepare the polenta according to package instructions.
Add the roasted tomatoes and pan juices to the scallion mixture and mix well.
Serve the salmon over the polenta, topped with the simple salsa.