Mediterranean Salmon Foil Packets
These salmon foil packets with cherry tomatoes, olive tapenade, fresh basil, and thyme are full of Mediterranean flavor. They're quick and easy to make on the grill for a nice summer evening meal.
cherry tomatoes, quartered
unknown
10 ounces
extra-virgin olive oil
4
tablespoons
shallot, finely chopped
1
small
black olive tapenade or chopped pitted black olives
2
tablespoons
salt
½
teaspoon
 fresh basil leaves
8
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fresh thyme sprigs 
4
small
freshly ground black pepper to taste
(12x18-inch) pieces aluminum foil
4
salmon filets, with skin
4
(7-ounce)
 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
  Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
  Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
  Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.
