• 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. 

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Roughly chop spinach.
• Peel, then mince or grate garlic.

• To a foil-lined baking sheet, add zucchini, half the Mediterranean Spice Blend and 1/2 tbsp (1 tbsp) olive oil. Toss to coat. Season with salt and pepper.
• Broil in the middle of the oven for 7-10 min, until tender-crisp.

• Pat salmon dry with paper towels. Sprinkle remaining Mediterranean Spice Blend over top of salmon. Season with salt and pepper.
• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
• When the pan is hot, add salmon. Pan-fry for 1-2 min then flip over. Add half the almonds and garlic cook for 2-3 min until almonds are toasted and salmon is cooked through.**  

• Meanwhile, in a small bowl, whisk together lemon zest, lemon juice and 1/2 tsp (1 tsp) sugar. Season with salt.
• Fluff bulgur with a fork, then stir in lemon zest mixture, spinach and remaining almonds.

• Divide bulgur between bowls. Top with tomatoes, zucchini and salmon
• Drizzle pesto over top.
• Squeeze a lemon wedge over top.

If you've opted for salmon,  pat salmon dry with paper towels. Sprinkle remaining Mediterranean Spice Blend over top of salmon. Season with salt and pepper. In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high. When the pan is hot, add salmon. Pan-fry for 1-2 min then flip over. Add half the almonds and garlic cook for 2-3 min until almonds are toasted and salmon is cooked through.**