Ingredients

• 4 (12x16-inch) rectangles aluminum foil
• 4 (6 to 8 ounce) salmon filets
• 3 tablespoons olive oil, or as needed, divided
• 1 teaspoon greek seasoning
• 1 cup diced cherry or grape tomatoes
• 4 marinated artichoke hearts, quartered
• 3 tablespoons minced red onion
• 3 tablespoons halved, pitted kalamata olives
• 1/2 lemon, zested and juiced
• 2 tablespoons minced fresh parsley, plus parsley sprigs for garnish (optional)
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• salt and freshly ground black pepper
• 1 lemon, cut into wedges (optional)