Place the salmon on a baking sheet lined with parchment paper. Combine the olive oil with the honey, salt, pepper to taste, and lemon peel. Rub into the salmon and let it rest at room temperature for up to 30 minutes, or for longer in the refrigerator. Top with the sprigs of fresh thyme once it has marinated.
Preheat the oven to 425°F. Roast the salmon for 10 to 15 minutes, or until just cooked when pressed in the center with the back of a spoon or until an instant-read thermometer registers 140°F to 145°F when inserted into the thickest part. Remove the sprigs of fresh thyme and discard.
Coat the salmon with the yogurt tahini sauce.
For the jewel topping, sprinkle with the chopped fresh herbs, salt, pepper, and orange peel. Then top with the pomegranate seeds, nuts, orange suprèmes, and sprigs of fresh herbs. Drizzle with olive oil and sprinkle with dried rose petals, if using.