Ingredients

• 4 12x16-inch) rectangles aluminum foil
• 4 , 6 to 8 ounce
• 3 tablespoons olive oil
• 1 teaspoon Greek seasoning
• 1 cup cherry or grape tomatoes
• 4 marinateds artichoke hearts
• 3 tablespoons red onion
• 3 tablespoons pitted Kalamata olives
• 1/2 lemon , zested and juiced
• 2 tablespoons resh parsley
• 1 tablespoon balsamic vinegar
• 2 cloves garlic
• 0.25 teaspoons red pepper flakes
• salt and freshly ground black pepper
• 1 lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the center of each foil rectangle with a small amount of olive oil.
2. 2 Place a salmon filet in the center of each foil sheet. Brush filets lightly with olive oil; sprinkle with Greek seasoning.
3. 3 In a small bowl, combine tomatoes, artichokes, onion, olives, lemon zest and juice, minced parsley, balsamic vinegar, garlic, red pepper flakes, and 1 tablespoon olive oil. Season to taste with salt and pepper.
4. 4 Spoon tomato mixture evenly over filets. Pull the long ends of foil rectangles over filets and fold twice to crimp, with the foil not touching the contents. Lift each end of the packet and pinch closed.Place packets on a rimmed baking sheet.
5. 5 Bake in the center of the preheated oven for 12 to 15 minutes. An instant read thermometer, inserted into the center of filets through the foil packet, should read 145 degrees F (63 degrees C).
6. 6 To serve, place foil packs on serving plates. Open packets, drizzle with any remaining olive oil, garnish with parsley sprigs, and serve with lemon wedges.

Nutrition per serving