Heat a gas grill with all burners on high.
In a medium bowl, combine the tomatoes, olives, olive oil, garlic, thyme, salt, saffron, and pepper to taste.
Set one piece of salmon, skin-side down, on a 12x18-inch piece of heavy-duty foil; sprinkle lightly with salt and pepper. Spoon a quarter of the tomato mixture over the fish and seal tightly. Repeat to make four packets.
Set the foil packets on the hot grate and cook, with the grill covered, until the fish is opaque throughout, about 8 minutes (open a packet and cut into the fish to check). Let the salmon rest for a few minutes before serving.
You can serve the salmon packets warm or at room temperature, but don’t let them sit out for more than about 45 minutes.
nutrition information (per serving):
based on four servings;
sat fat g
Photo: Scott Phillips