Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas
Try this Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas recipe
Try this Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas recipe
- 3 cloves garlic minced
- salt and pepper to taste
- for the sauce:
- 1 tbsp olive oil
- 1 tsp olive oil
- 1 tsp fresh ginger grated
- 1 tbsp fresh lemon juice
- 1 tbsp honey
- 1 can chickpeas drained and rinsed
- for the chickpeas:
- â½ tsp cumin
- â½ tsp sea salt
- 4 (6 oz) salmon fillets fresh or frozen, thawed
- 2 large carrots peeled and spiralized using blade d
- optional toppings: 1 to 2 tbsp chopped cilantro
- â½ tsp smoked paprika
- 3 tbsp harissa (mild or spicy depending on your preference)
- 1 tsp. smoked paprika
- Carbohydrate 162.01237009824 g
- Cholesterol 0 mg
- Fat 11.2377984497473 g
- Fiber 34.5433729227199 g
- Protein 28.0998971518009 g
- Saturated Fat 1.3865955588213 g
- Serving Size 1 1 recipe (1003g)
- Sodium 1397.82618395194 mg
- Sugar 127.46899717552 g
- Trans Fat 2.04882325856545 g
- Calories 772 calories
Step-by-step
- 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!
Foil Versus Traditional Baking Sheets
Standard sheet pan roasts require high airflow and open heat distribution, whereas sealed foil packets trap steam to poach fish gently. This enclosed environment prevents delicate salmon proteins from drying out while simultaneously softening dense root vegetables. Heavy-duty 18x12-inch foil sheets are mandatory here. Standard thin foil tears easily under the weight of chickpeas and releases steam prematurely. Crimp the edges tightly with a double fold to maintain internal pressure during the 400 degrees F oven phase.Controlling Moisture and Sizing
Carrot noodles release significant water content as they heat. Salting them directly before sealing draws out excess liquid, preventing a watery sauce pool at the base of the packet. Whisking the harissa, lemon juice, grated ginger, and honey in a separate small bowl ensures the thick pepper paste disperses evenly over the fish rather than clumping in one spot. Bake for exactly 20 minutes on a rimmed baking sheet to catch any potential oil leaks from the seals.Adapting Portions for Single Cookers
Scaling this preparation down from four portions to a single serving requires no adjustment to the oven temperature or baking duration. Simply cut the foil dimensions proportionally and use one-fourth of the chickpea and carrot quantities. Single packets cook in the same 20-minute window because thermal transfer inside the sealed foil remains constant regardless of how many individual packets occupy the oven rack.
