Preheat oven to 425°F. Place the tomatoes on a baking sheet, sprinkle with salt, pepper and drizzle with olive and place on the top rack, 20 minutes.
For the rice, add 1 cup to a pot, then 2 cups of boiling water with a pinch of salt. Bring to a boil, then cover and simmer for about 20-25 minutes.
For the salmon, season with salt and pepper and drizzle with olive oil. Place a pan over high heat. It is important to let the pan get very hot, almost smoking before you add the salmon. This way, the skin will get crispy and will not stick to your pan.
Place the salmon skin side down, and hold it down into the pan for about 30 seconds, this will help to get the skin nice and crispy. Let the salmon cook about 4-5 minutes.
While the salmon is cooking, have another pan preheating over high heat. Once it is hot, add a splash of olive oil, then toss in your mushroms, sprinkle with salt and pepper and cook, tossing often, for about 3 or 4 minutes, or until they become tender and have some color.
Once the salmon has cooked for 5 minutes, flip it over and cook the flesh side for just one more minute.
Allow the salmon to rest after it cooks for just a minute or so, before adding it to the plate.