Combine tomato, red pepper, onions, lime juice, oil, lime peel and pepper in large bowl; mix well. Cut salmon into 4 pieces.
Place salmon in marinade and turn several times to coat. Refrigerate 30 minutes.
Drain and discard marinade. Place each piece of salmon and about 1/3 cup vegetables on piece of heavy duty aluminum foil; fold foil around the mixture and seal tightly.
Grill, covered, over medium heat for 15 to 20 minutes or until salmon flakes easily with a fork.