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The whole dinner cooks in one foil packet — chickpeas and zucchini underneath, salmon on top, and a honey, ginger, lemon and garlic glaze poured over before it’s sealed shut.
Pat the zucchini dry before it goes in. Wet zucchini steams everything around it and you end up with a puddle in the foil instead of a glaze on the fish.
Four packets, four portions, and the vegetables finish at the same moment the salmon does. About as close to a whole dinner in one step as this gets.
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
1Preheat oven to 400 degrees F.
2While 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.
3Evenly distribute the zucchini/chickpea mix in the center of 4 pieces of heavy duty tin foil.
4Season salmon fillets with salt and pepper and place (skin side down) on top of the zucchini and chickpeas, making four foil packets.
5In 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.
6Fold 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!
Grilling again this week? Here are 12 easy salmon recipes for families, including two more that cook in foil.
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
1Preheat oven to 400 degrees F.
2While 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.
3Evenly distribute the zucchini/chickpea mix in the center of 4 pieces of heavy duty tin foil.
4Season salmon fillets with salt and pepper and place (skin side down) on top of the zucchini and chickpeas, making four foil packets.
5In 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.
6Fold 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
