Harissa-Roasted Double Salmon
with Bulgur, Zucchini and Minty Yogurt SauceCalories
:
960 kcalProtein
:
65g proteinTotal
:
25 minutesDifficulty
:
EasyVery High Fibre
New
High Protein
Allergens:
- Salmon
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- Mustard
- Sesame
- Crustaceans
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Greek Yogurt
(Contains: Milk)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
7 g
Harissa Spice Blend
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7 g
Mint
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Calories960 kcal
Fat55 g
Saturated Fat14 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber9 g
Protein65 g
Cholesterol175 mg
Sodium890 mg
Trans Fat0.3 g
Potassium1800 mg
Calcium225 mg
Iron4.5 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.
Cooking Steps
1
- Before starting, preheat the oven to 450 °F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Halve zucchini lenghtwise, then cut into 1/2-inch moons.
- Peel, then cut shallot in 1/2-inch slices.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Drain and reserve olive brine, then roughly chop olives.
- Pick mint leaves from stems, then finely chop.
- To a small bowl, add Harissa Spice Blend, half the lemon zest, half the lemon juice, 1 tbsp (2 tbsp) oil and tomato sauce base. Stir to combine. Season with salt and pepper. (NOTE: This is your harissa paste.)
3
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Spread harissa paste over flesh sides of salmon.
- Roast in the middle of the oven for 10-12 min, until salmon is cooked through.**
4
- Meanwhile, heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, zucchini and shallots. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Add olives. Cook for 1 min.
5
- To a small bowl, add yogurt, half the mint, remaining lemon zest and remaining lemon juice. Season with salt and pepper, then stir to combine.
6
- When bulgur is done, add 1 tbsp (2 tbsp) butter and reserved olive brine (from step 2), then fluff with a fork
- Divide bulgur and veggies between plates.
- Divide salmon between plates.
- Spoon yogurt sauce over top of salmon.
- Sprinkle remaining mint over top.
- Squeeze a lemon wedge over top.
7
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.
