Ingredients

  • 1/2 tsp dried marjoram
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 1 clove garlic , minced
  • 1 1/2 Tbsp fresh lemon juice
  • 2 1/2 Tbsp olive oil , divided
  • 3/4 tsp dried oregano
  • 2 large Roma tomatoes , diced
  • 4 (5 - 6 oz) skinless salmon fillets
  • Salt and freshly ground black pepper
  • 2 shallots , 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • 2 small yellow squash (13 oz) sliced into half moons
  • 2 small zucchini (13 oz) sliced into half moons

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees.
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Step 2

  • Cut 4 sheets of aluminum foil into 17-inch lengths.
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Step 3

  • Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
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Step 4

  • Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil.
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Step 5

  • Drizzle lemon juice over salmon and season top with salt and pepper.
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Step 6

  • Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp 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.
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Step 7

  • Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 - 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.
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  • Length: 30 minutes

Step 8

  • Recipe source: inspired by Giada de Laurentiis and my other salmon recipe
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