Citrusy Salmon Packets with Zoodles and Cilantro Chutney from Annie Fenn

Ingredients

• 4 4-oz pieces salmon filet skin on, about 1-inch thick
• 1 teaspoon coarse sea salt
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed lemon juice
• zest of 1 orange
• zest of 1 lemon
• 1 medium butternut squash peeled and bulbous end removed
• 1 zucchini
• 3 tablespoons extra virgin olive oil
• 1 leek white and light green portion thinly sliced
• 2 medium garlic cloves thinly sliced
• 1/4 teaspoon freshly ground black pepper
• 2 blood oranges thinly sliced
• 1 recipe Cilantro Chutney