Baked Salmon in Parchment Paper

Preheat the oven to 350 degrees Fahrenheit. Prepare the vegetables, and place in a medium bowl. Add 2 tablespoon olive oil and toss with salt and pepper.
1 medium zucchini, ½ small red onion, ½ pint cherry tomatoes, 4-6 asparagus spears, 3 tablespoon olive oil, salt & pepper
On the center of a piece of parchment paper, place a small amount of the vegetable mix in the center, about ¼ cup. Place a salmon filet on top of the veggie pile, then layer on another small pile of veggies, about ¼-1/2 cup, and the olives if using. Repeat for each salmon packet.
4 salmon filets, Olives, sundried tomatoes, or marinated garlic & mushrooms
Drizzle a small amount of olive oil on top of each finished salmon and veggie pile, then sprinkle with a bit more salt and pepper.
Beginning with one corner and then working your way to the other edge, fold over the parchment paper to create a pocket that encloses the salmon and veggies.
Place each packet on a rimmed baking sheet and bake for 15-20 minutes
Remove from oven and let packets rest for 5 minutes until some of the steam can escape, and then slowly open each packet and serve.