Heat oven to 400. Place salmon fillets on oiled baking sheet. Drizzle salmon with olive oil and half of the lemon juice. Season with salt and pepper, pinch of lemon zest and 1 de stemmed thyme sprig. Lay the other thyme sprigs on top of the salmon. Bake for 15-20 minutes until cooked through.
In a small saucepan heat the jam and red wine vinegar on low heat stirring constantly until thinned, runny and just slightly warm.
In a large bowl toss arugula with a drizzle of olive oil and rest of lemon juice. Season with salt and pepper.
Serve salmon, drizzled with spiced blackberry sauce, topped with fresh blackberries alongside the dressed arugula.