• Before starting, preheat the oven to 425°F.
  Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water, broth concentrate, and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
• Halve zucchini lengthwise. Cut into 1/2-inch quarter-moons.
• Peel then cut half the onion into 1-inch pieces (use all for 4 servings).
• Peel, then grate or mince garlic.

• Meanwhile, to a small bowl, add half the mustard (use all for 4 servings), honey, and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to combine.

• Pat salmon dry with paper powels. Season all over with half the Mediterranean Spice Blend.

• To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, brushing honey-mustard mixture over salmon halfway through, until cooked through.**

   

• Remove skin, if you like.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, zucchini, and red onion.
• Cook for 3-5 min, stirring often until tender-crisp, adding garlic and remaining Mediterranean Spice Blend halfway through.
• Season with salt and pepper.

• Finely chop dill.
• Zest, then juice half the lemon. Cut remaining into wedges.
• To the bulgur, add 1 tbsp (2 tbsp) butter, half the lemon zest, and veggies. Season with salt. Stir to combine.
• To a small bowl, add yogurt, dill, half the lemon juice, 1/2 tbsp (1 tbsp) water, and remaining lemon zest. Season with salt and pepper. Stir to combine.

• Divide bulgur, salmon, and veggies between bowls.
• Dollop dill-yogurt sauce over top.
• Squeeze lemon over top, if you like.

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.