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Cal Smart Roasted Salmon
with Veggie Bulgur and Lemon Aioli
This light, bright meal of seasoned salmon fillets is simplicity at its best! It's finished with a dollop of lemon aioli and served on a bed of savoury roasted zucchini and peppers tossed with bulgur.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
½ tbsp
Zesty Garlic Blend
(Contains Sulphites)
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
7 g
Parsley
Not included in your delivery
0.13 tsp
Sugar*
¼ tsp
Pepper*
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch pieces.
- Add peppers, 3/4 cup (1 1 2/cups) water, broth concentrate and 1/4 tsp (1/2 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add bulgur.
- Stir to combine. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff with a fork.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Add zucchini and 1/2 tbsp oil to one side of a foil-lined baking sheet. (NOTE: For 4 ppl, divide zucchini between 2 baking sheets, using 1/2 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Pat salmon dry with paper towels.
- Season with pepper and half the Zesty Garlic Spice Blend (use all for 4 ppl).
- Arrange salmon on the other side of the baking sheet with zucchini, skin-side down. (NOTE: For 4 ppl, divide salmon between both baking sheets.)
- Drizzle with 1/2 tbsp (1 tbsp) oil, then brush to coat.
- Broil in the middle of the oven until zucchini is tender and salmon is golden and cooked through, 8-10 min.** (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Add zucchini, half the parsley and remaining garlic to the pot with bulgur and peppers. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Remove skin from salmon, if desired.
- Divide bulgur between plates. Arrange salmon on top. Dollop with lemon aioli.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top, if desired.