Moroccan Salmon with Chickpeas and Zucchini

Inspired by @inspiralized

Salmon
 2 lbs organic salmon, cut into 4 pieces
 Salt and pepper, to taste
Chickpeas and Zucchini
 1 (14,5 oz can) chickpeas, drained and rinsed
 1 zucchini, pealed, chopped, and patted dry
 1 tsp olive oil
 ½ tsp sea salt
 ½ tsp cumin
 ½ tsp paprika
Sauce
 1 tbsp olive oil
 1 tbsp lemon juice
 1 ½ tsp minced ginger
 1 tbsp honey
 3 cloves garlic, minced
 1 tsp paprika

1

Preheat oven to 400 degrees F.

2

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.

3

Evenly distribute the zucchini/chickpea mix in the center of 4 pieces of heavy duty tin foil.

4

Season salmon fillets with salt and pepper and place (skin side down) on top of the zucchini and chickpeas, making four foil packets.

5

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.

6

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

Salmon
 2 lbs organic salmon, cut into 4 pieces
 Salt and pepper, to taste
Chickpeas and Zucchini
 1 (14,5 oz can) chickpeas, drained and rinsed
 1 zucchini, pealed, chopped, and patted dry
 1 tsp olive oil
 ½ tsp sea salt
 ½ tsp cumin
 ½ tsp paprika
Sauce
 1 tbsp olive oil
 1 tbsp lemon juice
 1 ½ tsp minced ginger
 1 tbsp honey
 3 cloves garlic, minced
 1 tsp paprika

Directions

1

Preheat oven to 400 degrees F.

2

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.

3

Evenly distribute the zucchini/chickpea mix in the center of 4 pieces of heavy duty tin foil.

4

Season salmon fillets with salt and pepper and place (skin side down) on top of the zucchini and chickpeas, making four foil packets.

5

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.

6

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!

Moroccan Salmon with Chickpeas and Zucchini

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