SALMON WITH RAINBOW PEPPERS

1 Reynolds Hot Bags Foil Bag, large size
6 salmon fillets (4 to 6 oz. each)
3 medium green, red or yellow bell peppers, cut in strips
1-1/2 teaspoons garlic salt
1-1/2 teaspoons dried thyme

PREHEAT grill to medium-high or oven to 450°F.
SPRAY inside of bag with nonstick spray. Arrange salmon and peppers in bag in an even layer; sprinkle with spices. TO SEAL, double fold open end of bag; place in a 1-inch deep pan.
TO COOK, slide bag onto grill or leave in pan and place in oven. GRILL 15 to 20 minutes in covered grill OR BAKE 35 to 40 minutes in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.
Makes 5 to 6 servings.