Description
These Citrusy Salmon Packets with Zoodles and Cilantro Chutney make the perfect bright, fresh, brain-healthy dinner. Tender salmon steams in parchment with lemon, lime, and orange, while zucchini noodles stay light and flavorful. Finished with a vibrant cilantro chutney, this 30-minute recipe is low-carb, gluten-free, and unbelievably delicious — with almost no cleanup.
Ingredients
For the Salmon Packets
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4 salmon fillets (4–6 oz each)
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1 lemon, zest + juice
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1 lime, zest + juice
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½ orange, juice
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2 tbsp olive oil
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2 garlic cloves, minced
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½ tsp salt
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¼ tsp black pepper
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4–5 medium zucchinis, spiralized into zoodles
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Optional veggies: thinly sliced bell pepper, leeks, or shaved carrots
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Parchment paper (or foil)
For the Cilantro Chutney
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1 large bunch cilantro (tender stems OK)
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1 small garlic clove
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1–2 tbsp lime juice
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1 tbsp olive oil or 2 tbsp Greek yogurt (for creaminess)
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1 small chili or pinch of chili flakes
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½ tsp salt
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½–1 tsp honey or maple (optional, to balance bitterness)
Instructions
1. Prep the Citrus Marinade
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In a bowl, whisk together lemon zest + juice, lime zest + juice, orange juice, olive oil, garlic, salt, and pepper.
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Pat salmon dry and lightly coat each fillet in the citrus mixture.
2. Prepare the Zoodles
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Spiralize zucchini into medium-thick noodles.
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Lightly salt and let them sit 5 minutes to release moisture.
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Pat dry.
3. Assemble the Salmon Packets
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Cut four large sheets of parchment paper.
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Add a layer of zoodles to each sheet.
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Place a salmon fillet on top and spoon over remaining marinade.
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Fold parchment into a sealed packet (half-moon fold or crimp edges).
4. Bake
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Preheat oven to 400°F (200°C).
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Bake packets for 12–14 minutes, depending on salmon thickness.
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Carefully open packets — steam will escape. Salmon should flake easily.
5. Make the Cilantro Chutney
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Add cilantro, garlic, lime juice, oil or yogurt, chili, salt, and optional honey to a blender.
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Blend until smooth and pourable. Adjust salt/acid as needed.
6. Serve
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Open each salmon packet at the table.
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Add a generous spoonful of cilantro chutney.
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Garnish with extra citrus zest if desired.
Notes
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No spiralizer? Use a julienne peeler or slice zucchini thinly.
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Hate cilantro? Swap for parsley, basil, or a cilantro-mint blend.
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Zoodles watery? Salt → rest → pat dry before adding to packets.
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Foil option: Works fine but cooks slightly faster than parchment.
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Meal prep: Assemble packets up to 12 hours ahead (keep chutney separate).
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Lunch
- Method: Baked
- Cuisine: Modern
Nutrition
- Serving Size: 1 salmon fillet + zoodles + chutney
- Calories: 380–450
- Sugar: 3–5g
- Sodium: 350–480mg
- Fat: 22–25g
- Saturated Fat: 3–4g
- Unsaturated Fat: 18–20g
- Trans Fat: 0g
- Carbohydrates: 8–12g
- Fiber: 2–3g
- Protein: 32–36g
- Cholesterol: 60–90mg