Moroccan Salmon Foil Packets with Carrot Noodles and Chickpeas
Ingredients
The salmon and vegetables
-
4
pieces
salmon fillets (6 oz each)
-
2
large
carrots, peeled and spiralized
-
to taste
salt and pepper
-
1 to 2
Tbsp
chopped cilantro (optional)
The chickpeas
-
1
can (14.5 oz)
chickpeas, drained and rinsed
-
1
tsp
olive oil
-
½
tsp
sea salt
-
½
tsp
cumin
-
½
tsp
smoked paprika
The sauce
-
3
Tbsp
harissa
-
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
- Preheat the oven to 400°F.
- Spiralize the carrots and toss chickpeas with olive oil, sea salt, cumin, and smoked paprika.
- Prepare four pieces of heavy-duty foil and distribute the carrot noodles and chickpeas in the center of each piece.
- Season the salmon fillets with salt and pepper and place them on top of the carrot noodles and chickpeas.
- In a small bowl, whisk together the harissa, olive oil, lemon juice, ginger, honey, garlic, and smoked paprika, then spoon the sauce over each salmon fillet.
- Fold the foil to seal the packets and place them on a baking sheet.
- Bake in the oven for about 20 minutes or until the salmon is cooked through.
- Unwrap the foil, top with chopped cilantro, and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
469
Total fat
14.4g
Total carbohydrates
33.5g
Total protein
49.2g
Sodium
715mg
Cholesterol
0mg
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