Grate shallot and garlic into a bowl. Add Dijon, Worcestershire, tomato paste and warm water, and whisk. Add vinegar and herbes then stream in about 1/3 cup EVOO while whisking to emulsify dressing. Season with salt and pepper.
Prep your toppings; you can make them at home or buy them at a large salad bar already prepped for you.
Season salmon with salt and pepper and thyme leaves. Heat a drizzle of EVOO in a non-stick skillet over medium-high heat. Add salmon and cook 2-3 minutes. Flip and cook 1-2 minutes more for rare and up to 4 minutes more to cook all the way through. Douse fish with lemon juice and remove from heat.