Salmon with Olives and Lemon

*1 medium (about 6 ounces) yellow summer squash
*1 medium (about 6 ounces) zucchini
*1 (17" by 15") extra-heavy-duty foil cooking bag, or heavy-duty foil
*2 plum tomatoes, cut into 1/2-inch dice
*3/4 cup(s) kalamata olives, pitted and coarsely chopped
*1/2 cup(s) loosely packed fresh parsley leaves, chopped
*2 tablespoon(s) extra-virgin olive oil
*3/4 teaspoon(s) salt
*1 teaspoon(s) grated fresh lemon peel
*1 (1 pound) skinless salmon fillet, cut into 4 pieces

Prepare outdoor grill for covered direct grilling over medium-high heat.

Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons. Transfer ribbons to foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.) Sprinkle tomatoes, olives, parsley, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.

Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.)

Place foil packet on grill rack. Cover grill and cook 12 minutes.

When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open. Slide vegetables and salmon onto 4 dinner plates to serve.