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)