Cal Smart Salmon and Bulgur Bowls

Name: Cal Smart Salmon and Bulgur Bowls with Tangy Herb Sauce and Roasted Veggies
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 250 g Salmon Fillets, skin-on; ½ cup Bulgur Wheat; 1 unit(s) Zucchini; 1 unit(s) Sweet Bell Pepper; 56 g Baby Spinach; 7 g Parsley; 3 tbsp Tzatziki; 1 tbsp Red Wine Vinegar; 1 tbsp Garlic Puree; 1 tbsp Smoked Paprika-Garlic Blend; 28 g Almonds, sliced; 2.5 tbsp Oil*; ¼ tsp Salt*; ½ tsp Sugar*; ¼ tsp Pepper*

with Tangy Herb Sauce and Roasted Veggies

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Slightly smoky, herby and chock full of veggies, this calorie-smart meal has it all. Pan-seared salmon sit over bulgur, roasted veggies and baby spinach, and herby yogurt sauce brings the whole dish together!

Tags:

Quick

•Calorie Smart

Allergens:

Salmon

•Hvede

•Milk

•Schwefeldioxide und Sulfite

•Amandelnoten

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 Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

½ cup

Bulgur Wheat

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

7 g

Parsley

3 tbsp

Tzatziki

1 tbsp

Red Wine Vinegar

1 tbsp

Garlic Puree

1 tbsp

Smoked Paprika-Garlic Blend

28 g

Almonds, sliced

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

½ tsp

Sugar*

¼ tsp

Pepper*

Nutrition Values

Calories770 kcal

Fat46 g

Saturated Fat8 g

Carbohydrate55 g

Sugar9 g

Dietary Fiber7 g

Protein40 g

Cholesterol85 mg

Sodium500 mg

Potassium1550 mg

Calcium250 mg

Iron5.5 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

•Large Non-Stick Pan

•Large Bowl

•Small Bowl

•Strainer

Cooking Steps

Once water is boiling, add bulgur. Stir to combine, then cover and remove from heat.
Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Fluff with a fork and place pot with bulgur in fridge to cool down.

Meanwhile, core, then cut pepper into 1/4-inch slices.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Add peppers, zucchini, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
Roast in the bottom of the oven, stirring halfway through, until veggies are tender-crisp and golden-brown, 14-16 min.

Roughly chop spinach.
Finely chop parsley.
Heat a large non-stick pan over medium-high heat.
When hot, add half the almonds (use all for 4 ppl) to the dry pan.
Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
Transfer toasted almonds to a plate.

Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl.
Season with salt and pepper, then stir to combine. (NOTE: This is your dressing).
Add yogurt sauce, half the parsley, half the garlic puree and 1/4 tsp (1/2 tsp) sugar to a small bowl.
Season with salt and pepper, then stir to combine. (NOTE: This is your tangy herb sauce).

Reheat the same pan (from step 2) over medium-high.
While pan heats, pat salmon dry with paper towels. Season with remaining Smoked Paprika-Garlic Blend, salt and pepper.
Spread remaining garlic puree over top.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon.
Pan-fry until golden-brown and cooked through, 3-5 min per side.**

Add bulgur, spinach and remaining parsley to the bowl with dressing. Stir to combine.
Divide bulgur and roasted veggies between bowls. Top with salmon.
Dollop tangy herb sauce over top.
Sprinkle toasted almonds over top.

If you've opted to get salmon, pat dry with paper towels. Season with remaining Smoked Paprika-Garlic Blend, salt and pepper. Spread remaining garlic puree over top. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**