Salmon and Summer Veggies

INGREDIENTS:
4 skinless salmon fillets                                               
2 small zucchini, sliced in half moons
1 clove garlic, minced                                                    
2 small yellow squash, sliced in half moons
1 shallot, thinly sliced                                                    
1 shallot, chopped
2 1/2 tbsp. olive oil                                                         
salt and pepper
1 1/2 tbsp. fresh lemon juice                                   
2 large Roma tomatoes, diced
1 tbsp. fresh thyme, chopped                                  
​3/4 tsp dried oregano
1/2 tsp dried marjoram
 
INSTRUCTIONS:
Preheat oven to 400.  Cut 4 sheets of aluminum foil into 17” lengths.
 
Toss zucchini, squash, sliced shallot and garlic together with 1 tbsp. olive oil.  Season with salt and pepper and divide among the sheets of foil, placing veggies in the center.
 
​Brush salmon with 1 tbsp. of olive oil, season bottom side with salt and pepper and place a fillet on top of each pile of veggies.  Drizzle lemon juice over salmon and season top with salt and pepper.
 
Toss together tomatoes, diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil.  Divide tomato mixture evenly over salmon fillets.  Wrap sides of foil inward, then fold up ends to seal.  Place on a rimmed baking sheet and cook about 25-30 minutes (will depend on thickness of fillet).
 
*Use this technique but try different flavors...salmon on top of a bed of veggies with an Asian themed sauce?