3 tomatoes chopped
2 shallots chopped
3 tablespoons Meyer Lemon Extra Virgin Olive Oil
2 tablespoons Tangerine Balsamic Vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh oregano chopped
1 teaspoons fresh thyme chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
4 salmon fillets
1 lemon thinly sliced
Preheat oven to 400 degrees. Stir tomatoes, shallots, 2 Tablespoons Meyer Lemon Extra Virgin Olive Oil, lemon juice, Tangerine Balsamic Vinegar, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon of pepper.
Pour remaining Extra Virgin Olive Oil in the centers of 4 large sheets of aluminum foil.
Place one filet in each of the sheets, and coat with oil.
Sprinkle the salmon fillets with the remaining salt and pepper.
Pour the tomato mixture over the salmon.
Envelop the salmon in the foil, covering the salmon completely.
Place the foil packets on a large baking sheet. Cook thoroughly, about 25 minutes.
Unwrap and serve.
Garnish with lemon slices.