Salmon Baked in Foil

3 tomatoes, chopped OR 1 (14 oz.) can diced tomatoes in juice, drained
2 shallots, chopped
2 tbsp. plus 2 tsp. olive oil
2 tbsp. fresh lemon juice (from about 1/2 lemon)
1 1/2 tsp. chopped fresh oregano OR 3/4 tsp. dried
1 1/2 tsp. chopped fresh thyme OR 3/4 tsp. dried
1 tsp. salt
3/4 tsp. freshly ground black pepper
4 salmon fillets (about 5 oz. each)

1. Preheat oven to 400 F.
2. In a medium bowl, stir the tomatoes, shallots, 2 tbsp. olive oil, lemon juice, oregano, thyme, 1/2 tsp. salt, and 1/4 tsp. black pepper.
3. In the center of each of four large sheets of aluminum foil, spoon 1/2 tsp. olive oil. Place one salmon fillet atop each sheet and turn to coat with the oil.
4. Sprinkle the salmon fillets with the remaining 1/2 tsp. each salt and pepper.
5. Spoon tomato mixture over the salmon.
6. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed. Place the packets on a heavy baking sheet.
7. Bake until the salmon is just cooked through, about 25 minutes.