Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.