Step 1

Preheat oven to 400 degrees. Cut 4 pieces of tin foil large enough to hold the salmon and 2 cups of vegetables.

Step 2

In a large bowl toss zucchini, squash, onions and garlic with 1 Tbsp olive oil. Season with salt and pepper to taste. Distribute evenly in the pieces of tinfoil.

Step 3

Brush the salmon filet's with the remaining 1 Tbsp olive oil. Season with salt and pepper. Lay each 6 oz. filet on top of the veggies in each foil. Squeeze lemon juice over each filet.

Step 4

In the large bowl toss the tomatoes with thyme, oregano, marjoram, sea salt and pepper. Divide the tomatoes among each filet.

Step 5

Wrap the sides of the tin foil so that everything is sealed. Place the wraps on a rimmed baking tray. Cook filet's for about 25 minutes or until salmon is cooked all the way through.

Step 6

Carefully remove from oven once cooked and serve.