Combine thyme, rosemary, olive oil, sun-dried tomatoes, mustard and chili flakes in a minichop (or by hand) and process until combined. Mixture should have a chunky texture.
Spread marinade over salmon and season with salt.
Preheat oven to 450 F (230 C).
Place tomatoes in an oiled oven-proof baking dish large enough to hold the salmon fillets. Bake for 10 minutes. Remove dish from oven and toss tomatoes with snow pea pods and green onions. Place salmon on top.
Bake, uncovered, for 12 minutes or until white juices appear and salmon is just cooked through.
Serve salmon fillets with some vegetables and any juices.
Per serving: 460 Calories, 53 mg calcium, 32 g total fat, 68 mg magnesium, 5.5 g saturated fat, 190 mg sodium, 17 g monounsaturated fat, 816 mg potassium, 8 g polyunsaturated, 2.2 mg vitamin E, 5 g carbohydrate, 2 mg iron, 35 g protein, 83 RE vitamin A, 100 mg cholesterol, 20 mg vitamin C, 1 g fibre