Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
4 (5-6oz) skinless fillets
2 small zucchini (13oz) sliced into half moons
2 small yellow squash (13oz) sliced into half moons
2 shallots, 1 thinly sliced and 1 chopped
1 clove garlic, minced
2 ½ Tbsp olive oil, divided
Salt and freshly ground black pepper
1 ½ Tbsp fresh lemon juice
2 large roma tomatoes, diced
1 Tbsp chopped fresh thyme or (1 tsp dried)
¾ tsp dried oregano
½ tsp dried marjoram
Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch length.
Toss zucchini, squash, sliced shallot and garlic together with 1Tbsp 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 Tbsp 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 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward to seal. Place on a rimmed baking sheet and bake about 25-30 minutes. Carefully open and serve warm.
Recipe and photo credit www.cookingclassy.com