Roasted Salmon and Veggie Salad
with Bulgar and Feta
We love good Salmon with Veggies, Bulgar & Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Red Onion
1 unit(s)
Courgette
1 bag(s)
Radish
1 pot(s)
Chermoula Spice Mix
1 sachet
Chicken Stock Powder
120 grams
Bulgur Wheat
(ContainsCereals containing Gluten)1 unit(s)
Baby Plum Tomatoes
1 bunch(es)
Flat Leaf Parsley
1 sachet
Red Wine Vinegar
(ContainsSulphites)1 tbsp
Olive Oil for the dressing
1 block(s)
Feta Cheese
(ContainsMilk)2 fillet
Salmon Fillet
(ContainsFish)Not included in your delivery
240 milliliter(s)
Water
Preheat the oven to 200°C. Fill and boil your kettle. Halve and peel the red onion. Chop each half into three pieces. Trim the courgette, then halve lengthways and chop into roughly 1cm wide 5cm long batons. Halve the radishes. Crumble the feta into small pieces and set aside.
Pop the red onion, courgette and radishes on a large baking tray in a single layer. Drizzle with oil, and sprinkle on the chemoula, season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 20-25 mins. Tip: Use two baking trays if necessary, you want everything nicely spread out.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with the stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
When the veg have been cooking for 10 mins, turn them and then pop the salmon into the oven to roast for the remaining 10-15 mins. IMPORTANT: The salmon is cooked when opaque all the way through. Meanwhile, halve the tomatoes and pop them in a bowl.Roughly chop the parsley (stalks and all).Add half of the parsley to the tomatoes along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Set aside.
Once the bulgar is cooked add the remaining chopped parsley and mix through. Season with salt and pepper to taste. Once your veg is cooked, remove from the oven.
Divide the bulgar between plates and top with equal portions of roasted veggies and tomato salad. Place the salmon fillet on top and finish off with a crumble of feta and enjoy!