• Preheat the oven to 375°F.

Assemble the packets:

• On a work surface, place an 18-inch-long piece of foil, preferably non-stick, with the long side parallel to the countertop.
• Arrange half the potatoes on the oiled side of the foil and sprinkle with a pinch of salt and a pinch of pepper.
• Place half the snap peas over the potatoes, followed by half the cherry tomatoes. Sprinkle lightly with salt and pepper, and drizzle with 2 teaspoon oil. Place a salmon fillet over the vegetables and spread with flavorings.
• Fold and seal the packet:
• Fold the foil over the fish so the ends meet. Fold all three open sides to make a border of about 1 inch and crimp them to tightly seal the packet. Place on a baking sheet.
• Repeat with the second sheet of foil, vegetables, and salmon.

Bake the packets:

• Bake the packets for 20 to 22 minutes, or until the salmon and vegetables are cooked through.
• Carefully open one of the packets to peek. The internal temperature of the thickest part of fish should register 140°F on an instant-read thermometer. (Note that the fish will continue to cook for a few minutes once it is removed from the oven.)

Serve the salmon:

• Open the packets carefully (be prepared for hot steam to escape.) Slide a large spatula under the potatoes and transfer the vegetables and fish to dinner plates. Garnish with a few sprinkles of chopped parsley and green onions.