Ingredients
4salmon filletsskinless
2smallzucchini(13 oz) sliced into half moons
2smallyellow squash(13 oz) sliced into half moons
2shallots( 1 thinly sliced and 1 chopped (there are usually two in a whole shallot))
1clovegarlic(minced)
2½tbspolive oil(divided)
salt
black pepperfreshly ground
1½tbsplemon juice fresh
2Roma tomatoeslarge, diced
1 tbspfresh thymechopped ((or 1 tsp dried))
¾tsporeganodried
½tspmarjoramdried
Preparation
Preheat oven to 400 degrees F. Cut 4 sheets of aluminum foil into 17-inch lengths.
Toss zucchini, squash, sliced shallot and garlic together with 1 tablespoon of olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
Brush salmon fillets with 1 tablespoon of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 ½ teaspoons of olive oil and season lightly with salt and pepper.
Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal.
Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 to 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.
