Preheat oven to 425°F (220°C). In a bowl combine halved cherry tomatoes, sliced shallot, minced garlic, 1 tablespoon olive oil, balsamic vinegar, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and spread on a rimmed baking sheet in a single layer.

Roast tomatoes for 15–18 minutes, until softened, slightly blistered and juices are concentrated. Remove from oven and set aside warm.

Season salmon

Pat salmon fillets dry with paper towel. In a small bowl whisk 2 tablespoons olive oil, lemon juice, smoked paprika, garlic powder, 1 teaspoon salt and 1 teaspoon black pepper. Brush or rub mixture evenly onto both sides of each fillet.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking. Grill salmon skin-side down 4–5 minutes, then flip and grill 2–4 minutes more until salmon reaches desired doneness (internal temp 125–130°F for medium-rare, 140°F for well done). Remove salmon and rest 3 minutes; dot each fillet with 1/4 tablespoon unsalted butter so it melts over the top.

If you prefer, salmon may be pan-seared: preheat a heavy skillet over medium-high heat, sear skin-side down 4–5 minutes until crisp, flip and finish 2–4 minutes.

Cheddar Grits

In a medium saucepan bring 3 cups water and 1 cup whole milk to a simmer over medium heat. Add 1 teaspoon salt.

Slowly whisk in 1 cup coarse yellow grits to prevent lumps. Reduce heat to low, cover partially and simmer, stirring occasionally, until grits are tender and thickened, about 20–25 minutes (stone-ground may take longer; add a splash of water or milk if too thick).

Once grits are creamy and tender, stir in 2 tablespoons butter, 1 cup grated sharp cheddar and 1/2 teaspoon black pepper. Taste and adjust salt. If using, stir in 1 teaspoon hot sauce for a subtle kick. Keep warm, covered, on lowest heat while finishing other components.

Collard Greens

In a large skillet over medium heat, cook chopped bacon until the fat renders and pieces are crisp, about 6–8 minutes. Remove most of the crisped bacon to a paper towel but leave 1 tablespoon fat in the pan. If using smoked turkey, heat 1 teaspoon olive oil instead.

Add diced onion to the skillet and cook in the bacon fat over medium heat until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the sliced collard greens to the pan in batches, stirring until wilted to fit more in the pan. Pour in 1/2 cup chicken or vegetable stock and 1 tablespoon apple cider vinegar. Reduce heat to low, cover and simmer 8–12 minutes until greens are tender but still bright green.

Stir the reserved crisp bacon back into the greens (or add chopped smoked turkey), season with 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Keep warm until plating.

Finish & Plating

Divide the cheddar grits among 4 warm plates (about 3/4–1 cup grits per plate). Spoon a generous portion of collard greens alongside or partially atop the grits (about 3/4 cup greens per plate).

Place a grilled salmon fillet on top of the grits. Spoon a few tablespoons of the roasted tomatoes and their pan juices over each fillet.

Garnish with chopped fresh parsley and a lemon wedge. Serve immediately so salmon remains warm and grits creamy.