• 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 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.

• Heat a large non-stick pan over medium. 
• When hot, add 1/2 tsp (1 tsp) oil and almonds. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Stir in half the Italian Herb Spice Blend and stir until coated. Transfer to a plate to cool.
• Wipe out the pan.

• Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
• Core, then cut pepper into 1/4-inch pieces.
• Roughly chop parsley.

• Pat salmon dry with paper towels. Season with salt, pepper and reamaining Italian Herb Spice Blend.
• To an unlined baking sheet, arrange salmon and drizzle  with 1 tbsp (2 tbsp) oil.
• Broil in the top of the oven for 6-8 min, until salmon is cooked through.**

• Meanwhile, reheat the same pan from step 2 over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, zucchini, peppers and corn. Cook for 4-5 min, stirrng often, until tender-crisp.
• Season with salt and pepper

• Stir vegetables and half the parsley into bulgur. Season with salt and pepper.
• Divide bulgur between bowls. Top with shrimp.
• Squeeze sun-dried tomato pesto over shrimp.
• Sprinkle almonds and remaining parsley over top.

If you've opted for salmon, pat salmon dry with paper towels. Season with salt, pepper and remaining Italian Herb Spice Blend. To an unlined baking sheet, arrange salmon.  Drizzle  1 tbsp (2 tbsp) oil over top. Broil in the top of the oven for 6-8 min, until salmon is cooked through.**