with Veggie Bulgur and Lemon Aioli
This light, bright meal of seasoned salmon fillets is simplicity at its best! It's finished with a dollop of lemon aioli and served on a bed of savoury roasted zucchini and peppers tossed with bulgur. Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Zesty Garlic Blend
0.5 tbsp
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
- Core, then cut pepper into 1/4-inch pieces.
- Add peppers, 3/4 cup (1 1 2/cups) water, broth concentrate and 1/4 tsp (1/2 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add bulgur.
- Stir to combine. Cover and remove from heat.
- Let stand 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.
- Add zucchini and 1/2 tbsp oil to one side of a foil-lined baking sheet. (NOTE: For 4 ppl, 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 ppl).
- Arrange salmon on the other side of the baking sheet with zucchini, skin-side down. (NOTE: For 4 ppl, divide salmon between both baking sheets.)
- Drizzle with 1/2 tbsp (1 tbsp) oil, then brush to coat.
- Broil in the middle of the oven until zucchini is tender and salmon is golden and cooked through, 8-10 min.** (NOTE: For 4 ppl, 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.
- 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 to a small bowl. (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: Reference garlic guide.)
- 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.
640
kcal
Calories
34
g
Fat
6
g
Saturated Fat
51
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
34
g
Protein
95
mg
Cholesterol
900
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
