Mediterranean Baked Salmon

This dish just screams healthy. Fresh zucchini, cherry tomatoes, chickpeas and salmon all baked together in a tasty little foil pouches, then topped with fresh herbs and feta cheese.

I left the skin on the bottom of the fish, mostly because I was too lazy to remove it, but next time I’ll take it off. It doesn’t hurt to leave it on, but when it’s cooked with the vegetables you don’t want to have to worry about navigating around it, it’s easier to have it gone from the start.

recipe from Clean Eating magazine:

serves 2


  • 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
  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.