Salmon with tomatoes, capers and kalamata olives

I usually bake Cod or Tilapia during the week since they are 'cheaper' but we do enjoy a good salmon as often as possible.
1-2 lbs salmon filets (skinned)
1/2 c. grape tomatoes, halved
1/4 c. capers
1/2 c. diced kalamata olives
lemons
olive oil
fresh or dried basil
sea salt and pepper
1. Preheat oven to 400. Line glass baking dish with overlapping foil sheets. Place salmon on top. Drizzle with lemon juice.
2. In a small bowl, combine, capers, tomatoes, olives and season with basil, s & p and drizzle with olive oil, mix then pour over the salmon. Drizzle more olive oil, lemon and s & p. Seal shut the foil and bake for about 15 minutes until the salmon is fork tender. This is GREAT on the grill too in the summer
Serve over brown rice (I throw in chopped up celery and carrots and use stock to make my brown rice) and broccoli on the side (topped with lemon, lemon and lemon and parm cheese)