Cal Smart Roasted Double Salmon

Name: Cal Smart Roasted Double Salmon with Veggie Bulgur and Lemon Aioli
Total time: 20 min
Yield: 2
Cuisine: Canadian
Ingredients: 500 g Salmon Fillets, skin-on; 7 g Zesty Garlic Blend; ½ cup Bulgur Wheat; 1 unit(s) Vegetable Broth Concentrate; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Zucchini; 1 unit(s) Lemon; 1 unit(s) Garlic, cloves; 2 tbsp Mayonnaise; 7 g Parsley; 0.13 tsp Sugar*; ¼ tsp Pepper*; 1 tbsp Oil*; 0.38 tsp Salt*

with Veggie Bulgur and Lemon Aioli

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This light, bright meal of seasoned salmon fillets is simplicity at its finest. Served on a bed of savoury roasted zucchini and peppers tossed with bulgur and finished with a dollop of lemon aioli, this is a salmon dish you'll want to prepare again.

Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.

Ingredients: Salmon fillets • Zucchini • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Parsley • Garlic.

Tags:

Calorie Smart

•Quick

Allergens:

Salmon

•Sulphites

•Wheat

•Egg

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains: Salmon)

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

½ cup

Bulgur Wheat

(Contains: Wheat May contain traces of: Gluten, Wheat)

1 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

1 unit(s)

Lemon

1 unit(s)

Garlic, cloves

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

7 g

Parsley

Not included in your delivery

0.13 tsp

Sugar*

¼ tsp

Pepper*

1 tbsp

Oil*

0.38 tsp

Salt*

Nutrition Values

Calories900 kcal

Fat51 g

Saturated Fat10 g

Carbohydrate52 g

Sugar8 g

Dietary Fiber7 g

Protein59 g

Cholesterol175 mg

Sodium1050 mg

Trans Fat0.1 g

Potassium1700 mg

Calcium175 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Aluminum Foil

•Zester

•Small Bowl

Cooking Steps

PDF

Before starting, preheat the broiler to high.
Wash and dry all produce.
Core, then cut pepper into 1/4-inch pieces.
Heat a medium pot over medium.
When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then red peppers. Cook for 2-3 min, stirring often until tender-crisp.
Add bulgur, broth concentrate and 2/3 cup (1 1/2 cups) water.
Cover and bring to a boil over high heat.
Once boiling, cover and remove from heat.
Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
To one side of a foil-lined baking sheet, add zucchini and 1/2 tbsp oil. (NOTE: For 4 servings, divide zucchini between 2 baking sheets, using 1/2 tbsp oil per sheet.)
Season with salt and pepper, then toss to coat.
Pat salmon dry with paper towels.
Season with pepper and half the Zesty Garlic Spice Blend (use all for 4 servings).

Arrange salmon on the other side of the baking sheet with zucchini, skin-side down. (NOTE: For 4 servings, divide salmon between both baking sheets.)
Broil in the middle of the oven for 8-10 min, until zucchini is tender and salmon is golden and cooked through.** (NOTE: For 4 servings, broil in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, peel, then mince or grate garlic.
Roughly chop parsley.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
In a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!)
Season with salt and pepper, then stir to combine.

Add zucchini, half the parsley and remaining garlic to the pot with bulgur and peppers.
Season with salt and pepper, then stir to combine.

Remove skin from salmon, if desired.
Divide bulgur between plates. Arrange salmon on top. Dollop with lemon aioli.
Sprinkle with remaining parsley.
Squeeze a lemon wedge over top, if desired.