Cut lemon and zucchini into 1/4 in. slices. Slice the cherry tomatoes in half. Bring Chef Shamy Garlic Butter to room temperature if possible. Wash herbs and dry.

Cut out four 12 x 16 in. pieces of aluminum foil and place a piece of salmon on each section of foil. Scatter around vegetables evenly amongst the four pieces of salmon. Sprinkle salt and pepper over the salmon and vegetables. Dollop each salmon piece with 2 tbsp Chef Shamy Garlic Butter. Place two slices of lemon on top and one sprig of dill and one of thyme. 

Wrap up each piece of foil into a rectangular shape--double folding the sides and the top of the foil over the middle of the salmon piece. 

Heat up grill to med-high heat. Place salmon foil packs onto the grill and cook for about 10-12 minutes until salmon flakes apart and vegetables are soft. Alternatively, you could bake the salmon packs on a baking sheet at 400 for 10-12 minutes. 

Open packets off the heat and be careful as they will be very hot! Serve in the foil packs.