Mediterranean Foil Packet Salmon

Ingredients

• 4 Each Salmon fillets - 4 (6-ounce)
• 1.5 Cup Cherry tomatoes, halved - 1 1/2 cups, halved
• 2 Cup Zucchini, thinly sliced into half-moons - 2 cups, Sliced into half-moons.
• 0.33 Cup Kalamata olives, pitted and sliced - 1/3 cup, pitted and sliced
• 0.5 Cup Feta cheese, crumbled - 1/2 cup, crumbled
• 1 Each Lemon, thinly sliced - 1 (medium), thinly sliced
• 2 Tablespoon Extra-virgin olive oil - 2 tablespoons
• 2 Count Garlic, minced - 2 cloves, minced
• 1 Teaspoon Dried oregano - 1 teaspoon
• 0.75 Teaspoon Kosher salt - 3/4 teaspoon
• 0.5 Teaspoon Black pepper - 1/2 teaspoon

Instructions

1. Preheat and prep vegetables

   1. Preheat the oven to *425°F*; finish *halving the tomatoes*, *slicing the zucchini*, *slicing the olives*, and *mincing the garlic*.

2. Build vegetable bases

   2. Tear 4 large sheets of aluminum foil and place them on a baking sheet; divide the zucchini and tomatoes among the sheets, then drizzle with *1 tablespoon olive oil* and season with *1/4 teaspoon salt* and *1/4 teaspoon black pepper*.

3. Add and season salmon

   3. Pat the salmon dry, place 1 fillet on each vegetable pile, and season with the garlic, oregano, remaining *1/2 teaspoon salt*, remaining *1/4 teaspoon black pepper*, and remaining *1 tablespoon olive oil*.

4. Seal packets

   4. Top each fillet with *lemon slices*, kalamata olives, and feta, then bring the foil edges together and *crimp tightly* to make sealed packets with a little space above the salmon.

5. Bake salmon packets

   5. Bake for *14 to 16 minutes*, until the salmon is *just cooked through* and flakes easily with a fork.

6. Rest, open, and serve

   6. Let packets rest for *2 minutes*, then carefully open away from your face and serve the salmon with the vegetables and juices.