3 cups cherry tomatoes, halved
1/3 cup pitted brine cured kalamata olives, chopped
2 garlic cloves, minced
2 tsp grated lemon zest
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 1/4 pound skinless salmon fillets
2 tbsp flat leaf parsley, chopped (have also used basil)
1. Preheat grill to medium high or prepare medium high fire using the direct method. Tear off 4 sheets of heavy duty foil (15 x 18 inch pieces) and spray the centers with olive oil nonstick spray.
2. Toss together cherry tomotatoes, olives, garlic, lemon zest, oil, 1/4 tsp of the salt, and 1/8 tsp of the pepper in a medium bowl. Place one fourth of the tomato mixture in the middle of each foil sheet.
3. Sprinkle salmon evenly with remaining 1/4 tsp salt and 1/8 tsp pepper. Place 1 fillet on each portion of vegetables. To close packets, bring the two opposite long sides of the foil up to meet in the center; fold the edges over twice, making 1/2 inch wide folds to seal tightly. Double fold the open sides, making 1/2 inch wide folds, to seal tightly.
4. Place packets on the grill rack and grill, covered, until the salmon is just opaque in the center, about 15 minutes. With a wide spatula, tranfer the packets to a cutting board; carefully open, standing back to avoid the steam. Transfer salmon and vegetables to 4 plates; drizze with juices and sprinkle evenly with the parsley.