with Veggie Bulgur and Lemon Aioli
This light, bright meal of seasoned salmon fillets is simplicity at its finest. Served on a bed of savoury roasted zucchini and peppers tossed with bulgur, you'll want to add a dollop of lemon aioli on the side. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Salmon fillets • Zucchini • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Parsley • Garlic.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
500 g
Zesty Garlic Blend
7 g
Bulgur Wheat
0.5 cup
Vegetable Broth Concentrate
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Mayonnaise
2 tbsp
Parsley
7 g
Sugar
0.125 tsp
Pepper
0.25 tsp
Oil
1 tbsp
Salt
0.375 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Heat a medium pot over medium.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then red peppers. Cook stirring often until tender crisp 2-3 min.
- Add bulgur, broth concentrate and 2/3 cup (1 1/2 cups) water.
- Cover and bring to a boil over high heat.
- Once boiling, cover and remove from heat.
- Let stand for until bulgur is tender and liquid is absorbed, 16-18 min. Fluff with a fork.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- To one side of a foil-lined baking sheet, add zucchini and 1/2 tbsp oil. (NOTE: For 4 servings, divide zucchini between 2 baking sheets, using 1/2 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Pat salmon dry with paper towels.
- Season with pepper and half the Zesty Garlic Spice Blend (use all for 4 servings).
- Arrange salmon on the other side of the baking sheet with zucchini, skin-side down. (NOTE: For 4 servings, divide salmon between both baking sheets.)
- Broil in the middle of the oven until zucchini is tender and salmon is golden and cooked through, 8-10 min.** (NOTE: For 4 servings, broil in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Add zucchini, half the parsley and remaining garlic to the pot with bulgur and peppers. (NOTE: Like it garlicky? Add more garlic to the dish.)
- Season with salt and pepper, then stir to combine.
- Remove skin from salmon, if desired.
- Divide bulgur between plates. Arrange salmon on top. Dollop with lemon aioli.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top, if desired.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
900
kcal
Calories
51
g
Fat
10
g
Saturated Fat
52
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
59
g
Protein
175
mg
Cholesterol
1050
mg
Sodium
0.1
g
Trans Fat
1700
mg
Potassium
175
mg
Calcium
4
mg
Iron
