Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

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Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

Kelly from Eat Yourself Skinny is here today, sharing a spiralized carrot recipe!

I first found out about Kelly years ago, before I even considered blogging. I was searching the Internet for an easy weeknight chicken dinner, and I stumbled upon her blog. I’m so happy I did – Kelly’s a breath of fresh air and such a sweetie!

Kelly Gellner is a D.C. based food blogger behind the healthy food blog Eat Yourself Skinny that was created out of her passion for cooking and desire to show others that eating healthy doesn’t have to be a struggle! It’s a space that promotes living a positive, healthy lifestyle through recipes, meal planning tips and fitness inspiration with recipes for ALL diets including gluten-free, dairy-free, low carb, vegan and paleo.

Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

From Kelly:

Hi Inspiralized readers! I’m Kelly from the blog Eat Yourself Skinny and am so honored to be guest posting for Ali during this incredibly exciting time in her life! I LOVE using my Inspiralizer and can honestly say it has changed the way we cook in our home so I hope you all enjoy this new favorite recipe of mine.

Now I don’t know about you, but life can get pretty hectic at times which is why I love making foil packet meals! Not only are foil packets a great way to cook your entire meal all at once in perfect sized portions, but they actually cook salmon to perfection leaving you with tender, flaky fish! There is also ZERO clean-up involved which definitely makes this recipe a winner in my book.

Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

Oh and can we talk about how easy these packets are to put together?! I simply placed the salmon fillet on top of spiralized carrots and some chickpeas that I tossed with a little sea salt, paprika and cumin then just topped everything with a delicious Moroccan sauce that was so incredibly flavorful! This entire meal literally takes under 30 minutes to throw together too making it the perfect weeknight dinner I know you and your family will love!

Connect with Kelly:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!



Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

Prep Time5 mins
Cook Time20 mins
Total Time25 mins


  • 4 6 oz salmon fillets, fresh or frozen, thawed
  • Salt and pepper to taste
  • 2 large carrots peeled and spiralized using Blade D
  • Optional toppings: 1 to 2 Tbsp chopped cilantro
  • For the Chickpeas:
  • 1 14.5 oz can chickpeas, drained and rinsed
  • 1 tsp olive oil
  • ½ tsp sea salt
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • For the Sauce:
  • 3 Tbsp harissa mild or spicy, depending on your preference
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 ½ tsp fresh ginger grated
  • 1 Tbsp honey
  • 3 cloves garlic minced
  • 1 tsp. smoked paprika


  • Preheat oven to 400 degrees F.
  • While oven is pre-heating, spiralize the carrots into noodles and toss chickpeas with olive oil, sea salt, cumin and smoked paprika until completely coated.
  • Using four pieces of heavy duty foil (18x12 in. each), evenly distribute carrot noodles and chickpeas in the center of each piece. Season salmon fillets with salt and pepper and place (skin side down) on top of the carrot noodles and chickpeas, making four foil packets.
  • In a small bowl, whisk together harissa, olive oil, lemon juice, ginger, honey, garlic and smoked paprika, until combined, and spoon sauce over top of each salmon fillet.
  • Fold the sides of the foil together to seal, covering the fish completely. Place foil packets on a large baking sheet and bake in the oven for about 20 minutes, or until salmon is cooked through. Unwrap foil, top with chopped cilantro and enjoy!

Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

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Sherry says:
Am I missing the nutritional information? Please provide with recipes. If I am missing it, please direct me to it. Thank you very much, Sherry
Meaghan says:
Hi, Sherry, because these are guest posts while Ali is away on maternity leave, nutritional information will not be provided for these recipes. We're sorry for the inconvenience.
Holly Brown says:
Just what I needed. We started a weight loss challenge at work this month and I wanted to incorporate more fish in my meals. Can't wait to try it!
Meaghan says:
That's so great to hear! You'll love this dish!
Deana Murchison says:
Looks wonderful. Plan to try it later this week when out-of-town company arrives. Thanks for keeping us all in check while Ali is on baby leave. :)
Meaghan says:
You're so welcome! We're glad to hear you'll be giving this a try!
Dolly says:
My husband avoids carrots due to their high sugar content. What other veggie spirals would you suggest?
Meaghan says:
Potato noodles would work as well - just experiment with your favorite veggies at home. Foil packets are a great vessel for cooking a number of roasted root veggies!
Dolly says:
Just made this tonight -- with carrots! My husband loved it! I loved it. I found Harissa Salsa at Trader Joe's so I used that. Added some garlic, honey, ginger, paprika. It was a hit! Thanks.
Meaghan says:
Yay! I'm so happy you all enjoyed it!
Lola Pullen says:
Can you use parchment paper instead?
Meaghan says:
Anonymous says:
What is the point of wrapping at all? Does it just cook faster?
Jillian says:
Hi, my first visit to the site. I am so excited to have the everything cookbook, all the recipes look fabulous. Here is a question...wanting to make the avocado toast on spiraled parsnip and it says to 'trim' the noodles. What does this mean? they appear to be in little round nests, are they actually cut in pieces? Thanks!
Meaghan says:
Hi, Jillian, if you ever see Ali referring to "trimming" the noodles, this just means take kitchen shears or clean scissors and cutting any particularly long noodles. Spiralized veggies can be very long and messy to eat if left in one long strand, so just pick up a bunch of noodles and trim away! This will make them much more manageable!
Jane says:
Made this on Sunday with just the salmon and carrots - I used harissa seasoning but have just discovered there is a sauce also. Which did you use in the recipe. Notwithstanding, it was absolutely delicious - the seasoning might be spicier than the sauce but that's just fine with me! Jane
Meaghan says:
You can use the harissa paste! But if you prefer the seasoning that will work as well.
Dana says:
Hello can I use sriracha sauce instead of harissa? Thank you
Meaghan says:
Yes! That would be delicious!
This was ABSOLUTELY gorgeous. I made it without the chickpeas to keep the calories down and my friend and I feasted on it for lunch two days in a row. Just seen the recipe for Spiralized Vietnamese Chicken Salad so that will be for lunch for a couple of days next week.
Meaghan says:
That's so great to hear, Allison! We're so happy you got a few meals out of it!!
Sarita says:
I made this last night and it was delicious! I was surprised that it was so filling and the carrot noodles were a huge hit with everyone. Thank you for the great recipe.
Meaghan says:
You're so welcome! We're happy to have been able to share it with you all. Aren't carrot noodles the best?
Rachel says:
This is a fantastic dish! I highly recommend eating it with some plain Greek yogurt to cool down the heat from the Harissa, it pairs very nicely with it (and so does a petit sirah ;). I also highly recommend either cutting the recipe in half or planning on having leftovers for the next 2 days as the fish with the chickpeas is very filling (especially if you're eating with Greek yogurt, which adds an additional 100 calories to the meal if it's nonfat). Thanks for sharing-this is a new Inspiralized favorite in my home!
Meaghan says:
So happy to hear this! Thanks for sharing!
So wonderful. your ideas and recipes were both incredible. Thanks for sharing this, I pinned it on my Pinterest. keep it up :)
Meaghan says:
We love that! Thank you for sharing!
Leslie says:
What time for cooking would using chicken instead of salmon (fish) require? Thank you!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.