Honey Mustard Salmon Packets

Lay 2 large pieces of parchment or foil on the counter. Toss 1 sliced plum tomato, 1 sliced zucchini and 1/2 sliced yellow pepper with 1 minced garlic clove, 1 tbsp olive oil and 1/4 tsp salt. Divide between sheets. Lay a fillet over vegetables. Stir 2 tsp lime zest with 2 tsp honey, 1 tsp Dijon mustard and 1/4 tsp salt. Spread over fish. Fold parchment in half over the fillets. Double-fold edges to seal completely and form a packet. Bake packets on a baking sheet at 400F until vegetables are cooked, 20 min. Serve packets on plates with lime wedges.