Smart Sun-Dried Tomato Pesto Salmon
with Roasted Veggies and Buttery Bulgur- Salmon
- Milk
- Wheat
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Gluten
Craving pasta without wanting the carbs? This dinner packs all the flavours of a sun-dried tomato pesto pasta dinner, but with a buttery bulgur base! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Salmon fillets • Zucchini • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
2 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Wheat, Gluten)
7 g
Parsley
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Cut zucchini into 1/4-inch half moons.
- Poke tomatoes with a fork.
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Transfer to a plate and carefully wipe out pan.
- In the same pan (from step 2), add 1/2 tbsp (1 tbsp) oil, then swirl the pan to melt.
- Add zucchini and tomatoes.
- Cook 3-4 min, stirring often, until tender.
- Season with salt and pepper.
- Flake salmon into large pieces.
- Add pesto and 2 tbsp (4 tbsp) water to the same pan. Cook, stirring occasionally, thinkens slightly, 2-3 min.**
- Add salmon to the pan, then stir to coat.
- Season with salt and pepper, to taste.
- Meanwhile, roughly chop parsley.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter and half the parsley.
- Divide bulgur between plates.
- Top with salmon-pesto mixture.
- Sprinkle with remaining parsley.
If you've opted to get salmon, Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until golden. Flip salmon and continue cooking for 2-3 min, until cooked through.**Transfer to a plate and carefully wipe out pan. Use the same pan to cook veggies in step 3.
Flake salmon into large pieces. Add to finshed sauce
Divide bulgur between plates. Top with salmon-pesto mixture.
