Moroccan Salmon Foil Packets with Carrot Noodles and Chickpeas

These Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas are sweet, smoky and slightly spicy — packed with flavor and ready in about 30 minutes with minimal cleanup.

If you haven’t tried cooking in foil packets, now is a great time. Foil packets let you assemble perfectly portioned meals that steam and roast at the same time, producing tender, flaky salmon and well-seasoned vegetables with almost no cleanup. They’re ideal for busy weeknights or anytime you want a flavorful dinner without fuss.

For this recipe, salmon fillets rest on a bed of spiralized carrot “noodles” and seasoned chickpeas. The chickpeas are tossed with olive oil, sea salt, cumin and smoked paprika, then everything is finished with a bright, sweet-and-spicy harissa sauce made with lemon, ginger, garlic and a touch of honey. The sauce caramelizes slightly in the packet and infuses the fish and vegetables with rich Moroccan-inspired flavors.

This dish is fast — about 10 minutes to prep and roughly 20 minutes to bake — and it keeps well for leftovers, making it a smart option for meal planning. If you have a spiralizer, it’s a perfect time to use it; if not, thinly sliced carrots also work fine. The recipe is forgiving and easy to adapt to what you have on hand.

Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

Sweet, smoky and slightly spicy — ready in about 30 minutes and minimal cleanup required.

Ingredients

• 4 salmon fillets (about 6 oz each), fresh or thawed
• Salt and pepper, to taste
• 2 large carrots, peeled and spiralized (or thinly sliced)
• Optional topping: 1–2 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 ground cumin
• ½ tsp smoked paprika

For the Sauce

• 3 tbsp harissa (mild or spicy, to taste)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1½ tsp fresh ginger, grated
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tsp smoked paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. While the oven is heating, spiralize the carrots into noodle-like strands. In a bowl, toss the drained chickpeas with 1 tsp olive oil, ½ tsp sea salt, ½ tsp cumin and ½ tsp smoked paprika until evenly coated.
3. Cut four sheets of heavy-duty foil (about 18×12 inches each). Divide the carrot noodles and seasoned chickpeas evenly among the center of each sheet.
4. Season the salmon fillets with salt and pepper. Place each fillet, skin side down, on top of the carrot noodles and chickpeas to form four individual packets.
5. In a small bowl, whisk together the harissa, 1 tbsp olive oil, lemon juice, grated ginger, honey, minced garlic and 1 tsp smoked paprika until combined. Spoon the sauce over each salmon fillet.
6. Fold the sides of each foil sheet together to seal the packets completely. Arrange the packets on a large baking sheet and bake for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Carefully open the foil packets (watch for steam), garnish with chopped cilantro if desired, and serve immediately.

Tips & Variations

• If you don’t have a spiralizer, slice carrots thinly on a mandoline or with a sharp knife. Zucchini or sweet potato noodles are also great alternatives.
• Adjust the harissa amount to control heat. Use a milder harissa or reduce the quantity for less spice.
• For extra color and texture, add thinly sliced bell peppers or red onion to the packets before baking.
• Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered in the microwave.

Nutrition

Serving: 1 foil packet | Calories: 469 kcal | Carbohydrates: 33.5 g | Protein: 49.2 g | Fat: 14.4 g | Saturated Fat: 2.1 g | Sodium: 715 mg | Fiber: 6.1 g | Sugar: 6.6 g

Nutrition information is an approximation and should be used for general guidance only.