Roasted Double Salmon
with Veggie Bulgur and Lemon Aioli- Salmon
- Sulphites
- Wheat
- Mustard
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Gluten
- Egg
- Fish
- Crustaceans
- Sulphites
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 (wheat) (durum wheat semolina) • Lemon • Mayonnaise (mustard, egg) (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) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Parsley • Garlic.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
3.5 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)
7 g
Parsley
Not included in your delivery
0.13 tsp
Sugar*
¼ tsp
Pepper*
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Cooking Steps
- 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 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.
- 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 Blend (use all for 4 servings).
- Arrange salmon skin-side down on the other side of the baking sheet with zucchini. (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.
- To 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 and discard salmon skin, if you like.
- Divide bulgur between plates. Arrange salmon on top. Dollop with lemon aioli.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
