Salmon Baked in Foil

4 skinless salmon filets (about 5 ounces each) 

3 tomatoes, chopped, or 2 big handfuls of grape tomatoes, halved

1 bunch asparagus, halved lengthwise

2 shallots, chopped

2 tablespoons olive oil

2 tablespoons fresh lemon juice (about ½ lemon)

¾ tsp dried oregano

¾ tsp dried thyme

1 teaspoon salt

¾ tsp freshly ground black pepper

Heat oven to 400 degrees. Trim the tough, woody ends of the asparagus. Cut the asparagus horizontally in half. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, ½ tsp of salt, and ¼ tsp of pepper. In the center of each of four large sheets of aluminum foil, place ¼ of the asparagus. Place 1 salmon fillet atop the asparagus on each sheet of foil. Sprinkle the salmon fillets with the remaining ½ tsp each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal packets closed. Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up to this point 6 hour ahead. Refrigerate until ready to bake.) Bake until the salmon is just cooked through, about 30-35 minutes. Transfer the foil packets to plates and serve.

Serves 4

"Everyday Italian"