Middle Eastern-Spiced 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 rested atop 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 Fish, Seafood/Fruit de Mer)
(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. Drain and rinse corn, then pat dry with paper towels. Add tomatoes, corn, 1 tsp Shawarma Spice Blend and 1 tsp oil (dbl both for 4 ppl) 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, 7-8 min.
While veggies broil, add broth concentrate, 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl) 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. While bulgur cooks, pat salmon dry with paper towels. Sprinkle with remaining Shawarma Spice Blend, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until golden-brown and cooked through, 3-4 min per side.**
While salmon cooks, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Add mayo, lemon zest, 1/4 tsp garlic and 1/2 tbsp lemon juice (dbl both for 4 ppl) 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 over a lemon wedge, if desired.