Mediterranean Salmon Baked in Foil

INGREDIENTS:

- Olive oil cooking spray
- 2 4-oz boneless salmon fillets
- 1/4 tsp sea 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

INSTRUCTIONS:

1. Preheat oven to 425ºF. Cut 2 14-inch squares of foil and mist tops of each with cooking spray. Place 1 piece salmon on each piece of foil. (NOTE: If using skin-on fillets, arrange skin side down.) Season salmon with salt and pepper.
2. In a medium bowl, combine garlic, tomatoes, zucchini, chickpeas, onion and lemon juice. Spoon mixture over salmon, dividing evenly. Bring all sides together over top of salmon and fold over to form a sealed packet.
3. Transfer packets to a baking sheet and bake for 15 minutes. Remove from oven and let stand for 5 minutes before opening. Carefully open packets. To serve, sprinkle with feta and basil.


Nutrients per serving (1 salmon fillet and 1 cup vegetable mixture): Calories: 275, Total Fat: 9 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 3 g, Omega-3s: 1,990 mg, Omega-6s: 560 mg, Carbs: 18 g, Fiber: 4 g, Sugars: 3 g, Protein 29 g, Sodium: 431 mg, Cholesterol: 65 mg