Nutritionist's Pick: Paprika-Spiced Salmon and Apple-Brussels Sprout Slaw
with Lemon-Herb Bulgur and Garlic PepitasCalories
:
750 kcalProtein
:
40g proteinTotal
:
25 minutesDifficulty
:
EasyNew
Quick
High Protein
Very High Fibre
Allergens:
- Salmon
- Wheat
- Sulphites
- Gluten
- May contain traces of allergens
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Egg
- Sulphites
Ingredients: Salmon fillets • Brussels sprouts • Gala apple • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Pepitas • Parsley • Garlic • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
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)
170 g
Brussels Sprouts
1 unit(s)
Gala Apple
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
7 g
Parsley
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories750 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber13 g
Protein40 g
Cholesterol75 mg
Sodium400 mg
Potassium1400 mg
Calcium150 mg
Iron6 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 425 °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
- Meanwhile, pat salmon dry with paper towels.
- Season with half the Smoked Paprika-Garlic Blend, salt and pepper.
- Arrange salmon skin-side down on a parchment-lined baking sheet. Drizzle 1 tsp (2 tsp) olive oil over top.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
3
- While salmon roasts, remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Thinly slice Brussels sprouts.
- Zest, then juice lemon.
- Mince, then grate garlic.
- To a large bowl, add Brussels sprouts, lemon juice, half the garlic, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat. Set aside.
4
- Heat a medium non-stick pan over medium-high.
- When the pan is hot, add 1 tsp (2 tsp) oil and pepitas. Toast for 2-3 min, stirring often, until golden. (TIP: Keep an eye on them so they don't burn!)
- Transfer to a small bowl. Stir in remaining garlic and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper.
- Core, then cut apple into 1/4-inch matchsticks.
- Roughly chop parsley.
5
- Add apples and half the parsley to the bowl with Brussels sprouts. Stir to combine.
- Fluff bulgur with a fork. Stir in lemon zest and remaining parsley and 1 tsp (2 tsp) olive oil.
- Divide bulgur between plates.
- Top with apple-Brussels sprout slaw and salmon. Remove and discard skin, if you like.
- Sprinkle garlic pepitas over top.
