1. Put the salmon on Little Sheet and top with the salt, pepper, and bloomed saffron. Squeeze the limes over the salmon, then drizzle with 2 tbsp of the oil. Cover the salmon and place in the refrigerator to marinate for 30 minutes.
2. While the fish marinates, in Deep Cut, warm the remaining 2 tbsp of oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until translucent. Add the bell peppers and cook, stirring occasionally, for 5 minutes, or until slightly softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes, then add the garlic, turmeric, curry powder, red pepper flakes, and walnuts and cook, stirring occasionally, for 2 minutes, or until fragrant. Remove from the heat.
3. Preheat the oven to 350°F. Take the fish out of the refrigerator and let it come to room temperature.
4. Once the fish is at room temperature, bake it for 20 minutes, then remove from the oven and check for doneness — the fish should be opaque pink and flake easily when poked with a fork. Let the fish cool on the baking sheet for 30 minutes.
5. Set the oven’s broiler to low. Using a pastry brush or the back of a spoon, spread the ranch dressing on top of the salmon. With a spoon, carefully place a uniform layer of the onion-pepper-mushroom mixture on top of the salmon. Place the cherry tomatoes, one by one and cut-side down, on top of this mixture. Sprinkle a pinch of salt over the top. Place the salmon under the broiler for 5 minutes, watching it closely. When the tomatoes start bursting and changing color — and before they burn! — take the salmon out of the oven.
6. Serve warm with the sabzi polo. The salmon will keep in the refrigerator for 3 days.