Inspired by @inspiralized
Preheat oven to 400 degrees F.
While oven is pre-heating, peel, chop, and pat dry the zucchini, and toss chickpeas with olive oil, sea salt, cumin and paprika until completely coated.
Evenly distribute the zucchini/chickpea mix in the center of 4 pieces of heavy duty tin foil.
Season salmon fillets with salt and pepper and place (skin side down) on top of the zucchini and chickpeas, making four foil packets.
In a small bowl, whisk together olive oil, lemon juice, ginger, honey, garlic and 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. Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees F.
While oven is pre-heating, peel, chop, and pat dry the zucchini, and toss chickpeas with olive oil, sea salt, cumin and paprika until completely coated.
Evenly distribute the zucchini/chickpea mix in the center of 4 pieces of heavy duty tin foil.
Season salmon fillets with salt and pepper and place (skin side down) on top of the zucchini and chickpeas, making four foil packets.
In a small bowl, whisk together olive oil, lemon juice, ginger, honey, garlic and 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. Enjoy!