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.
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.
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
- 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!