Preheat oven to 400ºF. For easy clean up, line rimmed baking sheet with parchment paper.
Arrange salmon filets on baking sheet.
In a large bowl, toss together tomatoes, fennel, shallots, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange in a single layer around the salmon.
In a small bowl, stir together remaining 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper with garlic, lemon juice, capers, dill, and Dijon mustard. Spread onto salmon.
Roast 18 to 20 minutes or until salmon reaches desired temperature (we recommend 145ºF) when checked with an instant read thermometer.
Plate with one portion of salmon and ¼ of the vegetable mixture. Serve immediately.