• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
• Once boiling, add bulgur and 1/4 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed. 

• Heat a large non-stick pan over medium.
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Meanwhile, cut tomato into 1/4-inch pieces. 
• Roughly chop Parsley. 
• Roughly chop mint leaves.
• Peel, then thinly slice shallot.
• Drain, then rinse the cannellini beans. Set aside.
• Peel, then mince or grate garlic
• Zest, then juice the lemon.
• In a small bowl add 1/2 tbsp (1 tbsp) lemon jucie, lemon zest, and half the plant based mayo (use all for 4 portions). Season with salt and pepper, then stir to combine, Set aside. 

• Pat salmon dry with paper towels. 
• In a medium bowl add salmon, 1/2 tbsp (1 tbsp) olive oil, garlic and Mediterranean Spice belnd. Season with salt and peppper, then stir to coat.
• On a foil-lined baking sheet, add salmon. 
• Broil in the middle of the oven for 6-8 min, until cooked through.**

• In a large bowl add bulgur, shallot, mint, parsley, tomatoes, beans, remaining lemon zest and remaining lemon juice, 1/4 tsp (1/2 tsp ) sugar and 1 tbsp (2 tbsp) olive oil. 
• Season with salt and pepper, then toss to combine. 

• Divide tabouli salad between bowls, then top with the salmon. 
• Sprinkle almonds over top. 
• Dollop with the plant-based lemon aioli. 

Pat salmon dry with paper towels. In a medium bowl add salmon, 1/2 tbsp (1 tbsp) olive oil, garlic and Mediterranean Spice belnd. Season with salt and peppper, then stir to coat. To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**