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My Favorite Baked-In-Foil Salmon

I found this recipe (with some modifications of my own) on the internet and it is my favorite salmon to date.
4 (5 oz each) salmon fillets OR one large one (12 inches long or so)
2 tsp olive oil plus 2 Tbsp olive oil
salt and freshly ground pepper
3 chopped fresh tomatoes or 1 (14 oz) can chopped organic tomatoes (plain or fire-roasted)
2 chopped shallots (1/3 - 1/2 cup)
2 Tbsp fresh lemon juice
1 - 2 tsp dried oregano
1 - 2 tsp dried thyme
Preheat oven to 400 degrees F.
Sprinkle salmon with 2 tsp olive oil, salt & pepper.  Stir the tomatoes, shallots, 2 Tbsp olive oil, lemon juice, spices, salt and pepper in a bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil.  Wrap ends of foil to form a spiral shape.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely; seal packet(s) closed.  Place foil packet on heavy large baking sheet.
Bake until the salmon is just cooked through.  This will depend entirely on size of individual fillets or large single fillet.  I used a large fillet - 12 - 14 inches long - and checked it at 15 min.  It was perfect.  Depending on the thickness of the filled, this could take 20 - 25 min.  It's better to take it out a bit undercooked and leave it in the foil for a few min to finish cooking but not get dry.  I always check baked salmon early b/c it's so much better if it's just barely cooked through.  If there is no bright red streak left right in the center of the fillet, unwrap immediately to stop cooking.
Bon apetite!