Honey-and-Herb-Glazed Salmon Bowls
with Toasted Almond Bulgur and Veggies4.0(778)
Calories
:
740 kcalProtein
:
37g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Very High Fibre
New
Allergens:
- Salmon
- Wheat
- Almonds
- Milk
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
Ingredients: Salmon fillets • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Snow peas • Almonds • Honey • Parsley • Garlic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Honey
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas
7 g
Parsley
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Calories740 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber10 g
Protein37 g
Cholesterol95 mg
Sodium470 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium175 mg
Iron4 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.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium-high. When hot, add 1/2 tbsp (1 tbsp) olive oil, bulgur, and half the garlic. Cook for 1 min, stirring often, until fragrant.
- 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, cover then remove from heat. Let stand for 14-16 min, until bulgur is tender and liquid is absorbed.
2
- Core, then cut pepper into 1/2-inch pieces.
- Trim snow peas. Cut in half.
- Finely chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
3
- Pat salmon dry with paper towels.
- To a small bowl, add half the parsley, honey, remaining garlic and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Stir to combine.
- To a parchment-lined baking sheet, add salmon.
- Roast in the middle of the oven for 10-12 min, brushing honey-parsley mixture over salmon halfway through cooking, until cooked through.**
4
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Wipe pan.
5
- To the same pan, add 1/2 tbsp (1 tbsp) olive oil. Add peppers and snow peas.
- Cook for 3-5 min, stirring often, until tender.
- Season with salt and pepper.
6
- To the bulgur, add 1 tbsp (2 tbsp) butter, half the toasted almonds, lemon juice, lemon zest and remaining parsley. Stir to combine.
- Divide bulgur, salmon and veggies between bowls.
- Squeeze a lemon wedge over top.
- Top with remaining toasted almonds.
