Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes 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!