Salmon and Summer Veggies in Foil

Ingredients

• 4 skinless salmon fillets
• 2 small zucchini, 13 oz sliced into half moons
• 2 small yellow squash, 13 oz sliced into half moons
• 2 shallots, 1 thinly sliced and 1 chopped, there are usually two in a whole shallot
• 1 clove garlic, minced
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 1/2 Tbsp fresh lemon juice
• 2 large Roma tomatoes, diced
• 1 Tbsp chopped fresh thyme
• 3/4 tsp dried oregano
• 1/2 tsp dried marjoram

Directions

1. Heat your oven to 400 degrees. Tear off 4 pieces of aluminum foil, each in 17-inch lengths.
2. In a bowl, combine the zucchini, squash, sliced shallot and garlic with 1 Tbsp olive oil. Add salt and pepper to taste, then portion the vegetables onto the centers of the 4 foil sheets.
3. Coat the salmon fillets with 1 Tbsp of the olive oil. Sprinkle the underside with salt and pepper, then set a fillet on top of each pile of vegetables. Spoon the lemon juice over the salmon, and season the tops with more salt and pepper.
4. Mix the tomatoes with the remaining diced shallot, thyme, oregano and marjoram, along with the remaining 1 1/2 tsp olive oil. Season lightly with salt and pepper.
5. Spoon the tomato mixture over the salmon fillets. Bring the foil sides in toward the center, then fold the ends closed so each packet is sealed.
6. Set the packets on a rimmed baking sheet and bake in the heated oven until the salmon is cooked through, about 25 – 30 minutes, depending on how thick the fillets are. Open the foil packets carefully, then serve warm.