Preheat oven to 400F.
Place rice and water in a small bowl and stir to combine.
Lay out the foil sheets and divide the rice mixture evenly over each foil, squeezing the water out as much as possible. I just spoon out some rice, then hold the spoon to the side of the bowl and tilt the spoon a bit to drain out the excess water.
Top rice with salmon fillets; season with salt and pepper, and rub with a drizzle of olive oil.
Add a tablespoon of tomato pesto on top and spread it over each fillet.
Sprinkle some garlic over fillets.
Place a sprig of fresh thyme over each fillet.
Fold the sides of the foil over the fish, covering completely; seal the packets closed.
Transfer fillets to a jelly roll pan or large baking sheet.
Bake for 20 to 22 minutes, or until salmon is cooked through.
Transfer foil packets to plates.
Carefully open up the foil packets and serve.