Salmon Sizzler with Late Summer Veggies

• 1 large tomato
• 6-8 leaves fresh basil (optional)
• 2 (5oz each) salmon fillets or steaks
• 1 tsp olive or canola oil
• 2 small yellow squash or zucchini, thinly sliced
• 2 green onions, thinly sliced
• salt and pepper to taste

1. Preheat the oven to 450°F.
2. Core the tomato and cut it in half crosswise; gently squeeze the seeds from each half and cube the halves.
3. Stack the basil leaves (if using), roll them into a cylinder and slice across to make thin strips.
4. Brush the salmon with the oil; arrange each fillet on a 12" square of heavy foil. Top with the squash or zucchini, tomatoes, green onions and basil. Sprinkle with the salt and pepper. Fold the foil diagonally over the fish to form a triangle and seal it tightly by folding and crimping the edges.
5. Set a heavy, 10" cast-iron skillet in the oven to heat for 5 minutes.
6. Lay the foil packets in the skillet and bake for 10-15 minutes, or until the salmon is opaque at the thickest part and the vegetables are crisp-tender. Transfer the packets to dinner plates and serve.

Robyn's notes: Not having an entirely oven-safe skillet, I used a glass (pyrex) dish.