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Cal Smart Roasted Salmon
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Cal Smart Roasted Salmon

Cal Smart Roasted Salmon

with Veggie Bulgur and Lemon Aioli

This light and bright meal of seasoned salmon fillets is simplicity at its best! It's finished with a dollop of lemon aioli and served on a savoury bed of roasted zucchini and peppers tossed with bulgur.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

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

Preparation Time25 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

¼ tbsp

Seasoned Salt

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Vegetable Broth Concentrate

170 mL

Roasted Peppers

200 g


1 unit


1 unit

Garlic, cloves

2 tbsp


(Contains Egg, Mustard)

7 g


Not included in your delivery

1.5 tbsp


0.13 tsp


0.38 tsp


¼ tsp



Nutrition Values

Calories630 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate48 g
Sugar6 g
Dietary Fiber4 g
Protein35 g
Cholesterol65 mg
Sodium1440 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.


Medium Pot
Measuring Cups
Measuring Spoons
Aluminum Foil
Baking Sheet
Parchment Paper
Paper Towel
Silicone Brush
Small Bowl


Cook bulgur

Before starting, preheat the broiler to high. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Using a strainer, drain roasted red peppers, reserving liquid. Roughly chop peppers. Add enough water to reserved pepper liquid to make 2/3 cup pepper-water combined (dbl for 4 ppl). Add peppers, pepper-water, broth concentrate and 1/4 tsp salt (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff with a fork.

Prep zucchini and salmon

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add zucchini and 1/2 tbsp oil to one side of a foil-lined baking sheet. (NOTE: For 4 ppl, 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 seasoned salt (use all for 4 ppl).

Broil salmon and zucchini

Arrange salmon on the other side of the baking sheet with zucchini, skin-side down. (NOTE: For 4 ppl, divide salmon between both baking sheets.) Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then brush to coat. Broil in the middle of the oven until zucchini is tender and salmon is golden and cooked through, 8-10 min.** (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and make lemon aioli

Meanwhile, peel, then mince or grate garlic. Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add mayo, lemon zest, 1/8 tsp sugar, 1 tsp lemon juice (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Finish bulgur

Add zucchini, half the parsley, 1/2 tbsp oil (dbl for 4 ppl) and remaining garlic to the pot with bulgur and peppers. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Finish and serve

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.