Preheat oven to 200ºC/ 400ºF/Gas 6. Rinse the defrosted roast under cold water, pat dry with kitchen paper. Line a large baking tray with a sheet of baking paper. Place the roast in the centre of the baking paper and lay the tomato slices around the roast. Sprinkle the thyme and garlic over the tomatoes; season with sugar, salt and pepper. Drizzle with oil and place in the middle of the oven for 40 -45 minutes.

Once cooking is complete, switch off the oven and leave the roast to rest in the oven for 5 minutes with the door slightly ajar. To serve, remove bands then remove the skin if desired and slice the salmon width ways into portion size pieces. Arrange on preheated plates with the tomatoes.