Middle Eastern-Inspired Salmon Bulgur Bowls
with Lemon-Garlic Dressing
No need for a pita with this tasty bowl! Juicy salmon fillets are tossed in Middle Eastern-style spices and set over tender bulgur. Sweet roasted veggies and a DIY lemon-garlic dressing bring it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
(Contains Egg, Mustard)
Shawarma Spice Blend
Baby Heirloom Tomatoes
Vegetable Broth Concentrate
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Add broth concentrate, 2/3 cup (1 1/4 cups) water and 1/2 tsp (1 tsp) salt to a medium pot.Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.Meanwhile, pat salmon dry with paper towels.Sprinkle with remaining Shawarma Spice Blend, then season with salt and pepper.
Add tomatoes, corn, 1 tsp (2 tsp) Shawarma Spice Blend and 1 tsp (2 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven, stirring halfway through, until golden, 5-6 min.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until golden-brown and cooked through, 3-4 min per side.**
Meanwhile, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add mayo, lemon zest, garlic puree and 1/2 tbsp (1 tbsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine.
Fluff bulgur with a fork and season with salt and pepper. Stir in broiled veggies and half the parsley.
Divide bulgur between plates, then top with salmon. Dollop lemon-garlic dressing over top and sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.