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Cal Smart Turkish-Spiced Salmon

Cal Smart Turkish-Spiced Salmon

with Tabbouleh and Herby Yogurt Dressing

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This dish has it all! Juicy, flavour-packed salmon? Check. Hearty and wholesome tabbouleh salad? Check. Herby freshness? Check. A creamy dressing that may just have you asking 'where has this been all my life?!' CHECK. Looks like you can have it all for dinner tonight!

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

Tags:Quick PrepCalorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

1 tbsp

Turkish Spice Blend

50 g

Shallot

2 unit

Garlic, cloves

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

56 g

Baby Spinach

160 g

Roma Tomato

100 mL

Greek Yogurt

(ContainsMilk/Lait)

7 g

Parsley

1 unit

Lemon

Not included in your delivery

1 tbsp

Oil*

0.63 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories570 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate56 g
Sugar5 g
Dietary Fiber7 g
Protein39 g
Cholesterol70 mg
Sodium970 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
Utensilsarrow down iconarrow down icon
Zester
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Zest, then juice lemon. Peel, then mince or grate garlic. Peel, then finely chop shallot. Roughly chop parsley.

2

Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then garlic and shallots. Cook, stirring frequently, until soft, 2-3 min. Stir in bulgur, then 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl). Bring to a boil. Once boiling, cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.

3

While bulgur cooks, pat salmon dry with paper towels, then season with Turkish Spice Blend, salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Bake in the middle of the oven until salmon is cooked through, 10-12 min.**

4

While salmon bakes, add yogurt, 1/2 tbsp lemon juice, 1/2 tsp lemon zest (dbl both for 4 ppl) and parsley to a small bowl. Season with salt and pepper, then stir to combine.

5

Combine remaining lemon juice and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat. Add bulgur, then stir to combine.

6

Remove and discard skin from salmon, if desired. Divide tabbouleh between plates. Top with salmon. Drizzle herby yogurt dressing over top.