start preparing vinegarette by mincing garlic, parsley, and thyme (fresh is best, but you can use flaked stuff too) test to make sure the vinegarette tastes alright, adjust it until suitable flavor. Cook the salmon on medium heat until its opaque 1/2 of the way up. Cook salmon until its about medium rare (lightly opaque) and remove. next, pour the vinegarette mixture into the pan, stir until parsley is adequately cooked (should have about the consistancy of really small spinach)
pour vinegarette over salmon and serve.