I am always on the lookout for a new foil pack recipe, and I am super happy I found this Sweet Onion Salmon recipe. With a few tweaks, this is a cleanse-friendly meal that is out of this world! Plus, foil pack dinners are the simplest, easiest dinners to make by far. They leave me with about 2 things to clean/throw in the dishwasher and I am set for as many servings as I need. This recipe below makes 2 servings. 
Sweet onion salmon foil pack Photo Credit: Physical Kitchness
  Ingredients:
  • 2 4 oz lean salmon filets
  • 3-4 cups broccoli florets
  • 2 tbsp olive oil
  • 2 tsp white vinegar
  • 1 tbsp red wine vinegar
  • 2 tsp balsamic vinegar
  • ¼ cup sweet onion, sliced
  • ¼ teaspoon lemon juice
  • 1 large medjool date
  • pinch of salt (roughly ⅛ teaspoon)
  Instructions:
  • Combine the olive oil, white vinegar, red wine vinegar, balsamic vinegar, diced sweet onion, lemon juice, date, and salt in a small pot. Heat to a boil over stovetop for just about a minute and remove. Pour the mixture in a small food processor or blender and blend until well combined. Let cool and pour half into a sealable bag or glass container and add in the salmon to marinate overnight or for at least a few hours. Store the other half in a separate container. Preheat grill (or oven) to 400 degrees. Lay the salmon on a large piece of foil. Place the broccoli around and salmon and with a spoon, drizzle the excess marinade over the salmon and broccoli. Fold the foil pack upwards to seal the edges and avoid spillage. Place the foil packs in the grill or oven for roughly 12 minutes, until salmon is fully cooked and broccoli has softened . Add the reserved marinade in the separate container to drizzle over the top of the cooked salmon filets upon serving. Garnish with sesame seeds if desired! Enjoy :)