4  C. Wirthy Salmon fillets

• 2 teaspoons olive oil
• 2 tablespoons salt and freshly ground black pepper
• 4 pieces of aluminum foil (or parchment paper)

• 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
• 2 chopped shallots
• 2 tablespoons of Kalamata olives, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Preheat the oven to 400 degrees F.  While the oven is heating prepare the topping and set aside.

For the Olive Topping:

1. Stir the tomatoes, shallots, olives and 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend and set aside to marinate while preparing the salmon

For the Salmon:

1. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper
2. Place a salmon fillet oiled side down on top of a sheet of foil or parchment paper
3. Spoon one quarter of the tomato mixture over the salmon
4. Fold the sides of the foil or paper to form a tented pouch and then fold over the ends of the ‘pouch’ to seal closed and repeat with remaining fillets
5. Place the 4 foil pouches on a heavy duty large baking sheet
6. Bake until the salmon is just cooked through, about 25 minutes.
7. Place pouches on plates and serve immediately upon removing from oven.  

Note:  This recipe can be cooked on a barbeque oven over indirect heat.

Serve with Jasmine rice and a salad.