These Moroccan salmon foil packets with carrot noodles and chickpeas are sweet, spicy and full of flavor. They cook in about 20 minutes and require almost no cleanup.
If you haven’t tried cooking in foil packets yet, you’re missing an easy, reliable method. Foil packets let you prepare a full, portioned meal that steams to tender, flaky salmon while keeping cleanup to a minimum. They’re ideal for busy weeknights or anytime you want a flavorful dish with almost no fuss.
In this recipe, salmon fillets are placed on a bed of spiralized carrots and seasoned chickpeas. The chickpeas are tossed with a touch of olive oil, sea salt, smoked paprika and cumin, then everything is finished with a sweet-and-spicy harissa sauce for big, balanced flavor. From prep to the oven, this meal takes about 20 minutes—quick, vibrant and satisfying.
These packets were developed for a spiralizing-focused audience and are perfect for spring and summer menus. Using a spiralizer turns carrots into light, vegetable “noodles” that pair beautifully with the hearty chickpeas and rich salmon. The harissa-based sauce adds a bright, slightly smoky heat balanced by a bit of honey and lemon.
The result is flaky, perfectly cooked salmon resting on seasoned chickpeas and carrot noodles, all steamed together in one foil packet. It’s quick, flavorful and makes excellent leftovers—ideal for meal planning or a simple weeknight dinner.
If you enjoy this recipe, please rate it and share your photos on social media using the hashtag #eatyourselfskinny—I love seeing how people make recipes their own.
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: 1–2 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, 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
- Preheat the oven to 400°F (200°C).
- While the oven heats, spiralize the carrots into noodles. In a bowl, toss the chickpeas with 1 tsp olive oil, ½ tsp sea salt, ½ tsp cumin and ½ tsp smoked paprika until evenly coated.
- Lay four large pieces of heavy-duty foil (about 18 × 12 in) on a work surface. Divide the carrot noodles and seasoned chickpeas among the four pieces, placing them in the center of each sheet. Season the salmon fillets with salt and pepper and set each fillet (skin side down) on top of the carrots and chickpeas.
- In a small bowl, whisk together the harissa, 1 Tbsp olive oil, lemon juice, grated ginger, honey, minced garlic and 1 tsp smoked paprika. Spoon the sauce over each salmon fillet.
- Fold and seal the foil packets so they are fully enclosed. Place the packets on a baking sheet and bake for about 20 minutes, or until the salmon is cooked through. Carefully open the packets, top with chopped cilantro if desired, and serve.
Nutrition
| 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 automatically calculated and should be used as an approximation.