Add all the ingredients except the salmon, tomatoes, cilantro and zucchini into the bowl of a mini chopper and blend until well incorporated.
Add each piece of salmon to a small sheet of aluminum foil that’s been sprayed with nonstick spray. Brush the mixture over the tops. Add the zucchini and tomatoes to a bowl and pour the remaining mixture over the top. Toss to combine, then add ¼ of the veggies next to each piece of salmon.
Top with the cilantro and seal up the foil packets, then place on a baking sheet.
Bake for 12-15 minutes or until the salmon is cooked through and the zucchini is fork tender.
Serve with a garnish of cilantro and a squeeze of lime.