Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

🧂 Ingredients

• 4 (6 oz) salmon fillets, fresh or frozen, thawed
• Salt and pepper

  to taste
• 2 large carrots

  peeled and spiralized
• Optional toppings: 1 to 2 Tbsp chopped cilantro
• 1 (14.5 oz) can chickpeas, drained and rinsed
• 1 tsp olive oil
• ½ tsp sea salt
• ½ tsp cumin
• ½ tsp smoked paprika
• 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

Instructions

• 1 Preheat oven to 400 degrees F.
• 2 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.
• 3 Using four pieces of heavy duty foil (18×12 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.
• 4 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.
• 5 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!

Nutrition Info