Wash and scrub the potatoes, cut into thick wedges. Place in a bowl and dress with the oil, crushed garlic, fennel seeds, salt and pepper. Transfer to a baking dish, add the tea bags and pour over hot water. Bake in a hot oven until potatoes are soft and golden. Cook the mussels in a pan until open. Discard the shell and reserve the flesh and water. Saute the vegetables with the thyme in olive oil, splash with the wine and allow evaporation. Stir in the mussels, their juices and the cherry tomatoes, simmer for further 5 minutes. Score the salmon skin with a sharp knife. Cook the salmon skin down first, season with salt and pepper, flip over and seal the fish for 2 minutes. Transfer to a baking tray and roast for 5 minutes. Serve the salmon with the baked potatoes and mussel broth.