Preheat the oven to 180°C.
Line a baking tray with baking parchment.
Place halved tomatoes cut-side up on the tray.
Drizzle tomatoes with olive oil, season, sprinkle with thyme, and roast for 90 minutes.
Increase the oven temperature to 200°C.
Season salmon with salt, pepper, chilli flakes, and lemon juice.
Fry salmon skin-side down in a hot pan with oil for 2-3 minutes until crisp.
Flip the salmon and bake in the oven for 5-8 minutes until cooked.
Place sliced fennel in iced water to crisp.
Combine flageolet beans, onion, chilli, parsley, and lemon juice with seasoning.
Whisk soy sauce, olive oil, truffle oil, and lemon juice together for the dressing.
Drain the fennel and toss with the dressing and seasoning.
Layer the bean salad, roasted tomatoes, salmon, and fennel salad onto four plates.