• Before starting, preheat the oven to 450°F.
  Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water, 1 tbsp (2 tbsp) butter, half the Indian Spice Mix 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.

• Peel, then mince or grate garlic.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Core, then cut pepper into 1/2-inch pieces.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Thinly slice mint.
• Pat salmon dry with paper towels. Season with remaining Indian Spice Mix.

• Add peppers, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. 
• Roast in the middle of the oven for 12-15 min, stirring halfway through, until tender.

• Meanwhile, to a small bowl, add yogurt, mint, half the garlic, 1/2 tbsp (1 tbsp) water, 1/4 tsp (1/2 tsp) sugar, lemon zest and half the lemon juice. Stir to combine. Season with salt and pepper.

• Meanwhile, to a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When the pan is hot, add salmon. Pan-fry for 3-5 min per side, until browned and cooked through.**
• Add remaining garlic and almonds. Cook for 1-2 mins, stirring occasionally. ** Season with salt and pepper.

• Spoon half the mint yogurt sauce on the base of the bowl.
• Divide bulgur, veggies and salmon between bowls.
• Dollop the remaining mint yogurt sauce over top.
• Squeeze lemon wedge on top, if desired.

If you've opted for salmon, pat salmon dry with paper towels. Season with remaining Indian Spice Mix.

To a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When the pan is hot, add salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Add remaining garlic and almonds. Cook for 1-2 mins, stirring occasionally. ** Season with salt and pepper.