I found this recipe on Clean Eating Magazine's website and it looked too great not to try. My whole family loved it and it was quick and easy to throw together at the last minute.
Serves: 2, Total time: 30 minutes
olive oil cooking spray
2 4-oz boneless salmon fillets
1/4 tsp salt
1/8 tsp fresh ground black pepper
1 clove garlic, minced
3/4 cup grape tomatoes, halved
3/4 cup diced zucchini
1/2 cup cooked or BPA free canned chickpeas
1/4 cup chopped yellow onion
1 tbsp fresh lemon juice
2 tbsp crumbled low-fat feta cheese
2 tbsp chopped fresh basil
Preheat oven to 425 degrees. Cut 2 large pieces of foil and mist with cooking spray. Place 1 piece of salmon on each piece of foil.
In a medium bowl, combine garlic, tomatoes, zucchini, chickpeas, onion, lemon juice. Spoon mixture over salmon, dividing evenly. Bring all sides together over top of salmon and fold over to form a sealed pocket.