with Veggie Bulgur and Lemon Aioli
Ingredients: Salmon fillets • Zucchini • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Mayonnaise (mustard, egg) (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) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Parsley • Garlic.
Allergens
Tags
Salmon Fillets, skin-on
250 g
Zesty Garlic Blend
3.5 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
1 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 peppers. Cook for 2-3 min, stirring often, until tender-crisp.
- Add bulgur, broth concentrate and 2/3 cup (1 1/2 cups) water.
- Cover and bring to a boil over high.
- Once boiling, cover and remove from heat.
- Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. 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 Blend (use all for 4 servings).
- Arrange salmon skin-side down on the other side of the baking sheet with zucchini. (NOTE: For 4 servings, divide salmon between both baking sheets.)
- Broil in the middle of the oven for 8-10 min, until zucchini is tender and salmon is golden and cooked through.** (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.
- To a small bowl, add half the mayo (use all for 4 servings), lemon zest, 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!)
- Season with salt and pepper, then stir to combine.
- Add zucchini, half the parsley and remaining garlic to the pot with bulgur and peppers.
- Season with salt and pepper, then stir to combine.
- Remove and discard salmon skin, if you like.
- Divide bulgur between plates. Arrange salmon on top. Dollop with lemon aioli.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top.
630
kcal
Calories
28
g
Fat
5
g
Saturated Fat
61
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
35
g
Protein
80
mg
Cholesterol
1380
mg
Sodium
0
g
Trans Fat
1300
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
with Microwavable Dilly Potatoes
