• 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 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.

• Meanwhile, pat salmon dry with paper towels.
• Season with half the Smoked Paprika-Garlic Blend, salt and pepper.
• Arrange salmon skin-side down on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) olive oil over top. 
• Roast in the middle of the oven for 10-12 min, until cooked through.** 

• While salmon roasts, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Thinly slice Brussels sprouts.
• Zest, then juice lemon. 
• Mince, then grate garlic.
• To a large bowl, add Brussels sprouts, lemon juice, half the garlic, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat. Set aside.

• Heat a medium non-stick pan over medium-high.
• When the pan is hot, add 1 tsp (2 tsp) oil and pepitas. Toast for 2-3 min, stirring often, until golden. (TIP: Keep an eye on them so they don't burn!)
• Transfer to a small bowl. Stir in remaining garlic and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. 
• Core, then cut apple into 1/4-inch matchsticks. 
• Roughly chop parsley.

• Add apples and half the parsley to the bowl with Brussels sprouts. Stir to combine.
• Fluff bulgur with a fork. Stir in lemon zest and remaining parsley and 1 tsp (2 tsp) olive oil.
• Divide bulgur between plates.
• Top with apple-Brussels sprout slaw and salmon. Remove and discard skin, if you like.
• Sprinkle garlic pepitas over top.

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.