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Roasted Salmon and Veggie Salad
Roasted Salmon and Veggie Salad

Roasted Salmon and Veggie Salad

with Bulgar and Feta

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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!

Allergens:
Fish
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

2

Salmon Fillets

(Contains: Fish)

100

Feta Cheese

125

Baby Plum Tomatoes

1

Chicken Stock Powder

1

Chermoula Spice Mix

120

Bulgur Wheat

(Contains: Cereals containing gluten)

12

Red Wine Vinegar

(Contains: Sulphites)

100

Radishes

1

Flat Leaf Parsley

1

Courgette

(May contain traces of: Celery)

1

Red Onion

Not included in your delivery

1

Olive Oil for the Dressing

240

Water

Nutritional information

Energy (kcal)687 kcal
Energy (kJ)2874 kJ
Fat29 g
of which saturates12 g
Carbohydrate63 g
of which sugars15 g
Protein41 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Baking Tray
•Medium Saucepan
•Lid
•Bowl
•Plate

Instructions

Prep your veg
1

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.

Cook the Veg
2

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.

Cook the Bulgur
3

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.

Prep the Tomatoes
4

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.

Finish Off
5

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.

Put it all together
6

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!

7

Step 2 MOD: If you've opted to get salmon instead of chicken, ignore the chicken cooking instructions in this step.


Step 4 MOD: If you've got salmon, before you prep the tomatoes in the above step, pop the salmon on a lighly oiled baking tray and season with salt and pepper. 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.


Step 5 MOD: Ignore the chicken instruction above if you've got salmon.


Step 6 MOD: Serve the salmon fillet on top of the roasted veg, bulghur and tomato salad. Sprinkle the feta on top.

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