Almond-Crusted Salmon with Roasted Vegetables & Bulgur Wheat Risotto
Savor the nutty almond crunch that perfectly compliments the salmon, paired with a generous medley of vegetables and rich, buttery bulgur wheat for a satisfying and hearty meal.
Kcal 780 · Prot 50 · Carbs 67 · Fat 37
Family Friendly
50 min
Savor the nutty almond crunch that perfectly compliments the salmon, paired with a generous medley of vegetables and rich, buttery bulgur wheat for a satisfying and hearty meal.
Kcal 780 · Prot 50 · Carbs 67 · Fat 37
Family Friendly
Ingredients
Salmon
Skin-on salmon fillet
6*
350 Grams
Dried thyme
2 Grams
Almond slivers
2*
30 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Smoked paprika powder
2 Grams
Panko bread crumbs
10*11*12*
20 Grams
Potato Seasoning
2 Grams
Salt
0.3 Tsp
Black Ground Pepper
0.3 Tsp
Vegetables
Small zucchini
1 Piece
Red pepper
1 Piece
Carrot
1 Piece
Red onion
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Black Ground Pepper
0.3 Tsp
Bulgur Wheat
Bulgur wheat
10*11*
120 Grams
Butter
4*
10 Grams
Chicken stock cube
4*5*9*15*
0.5 Piece
Water
450 ML
Fresh parsley
15 Grams
Allergens
*6 Fish, *2 Tree Nuts, *10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3262 / 780 |
| Fats (g) | 36.6 |
| of which saturated (g) | 8.8 |
| Carbohydrates (g) | 67 |
| of which sugars (g) | 17.5 |
| Fibers (g) | 19 |
| Proteins (g) | 50.4 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook bulgur wheat
- Rinse and drain the bulgur wheat.
- In a pot over medium heat, add the butter and bulgur wheat and cook for 1 min until the grains are coated.
- Crumble in 0.5 stock cube, and pour in the measured water.
- Lower the heat to medium low, cover and cook for 25 min, stirring often until the water is absorbed and the bulgur wheat has softened.
- Pick and finely chop the parsley, and stir in towards the end of cooking.
2 Prep
- Preheat the oven to 200°C/180°C fan, and line a baking tray with parchment paper
- Slice the zucchini into half moons.
- Deseed and chop the red pepper.
- Peel the carrots and cut them into coins.
- Peel the onion, and slice into wedges.
3 Roast vegetables
- Add the red pepper, carrots, onion, and zucchini to the tray.
- Drizzle with olive oil, half the dried thyme, and season with salt and pepper.
- Roast for 15 min until halfway cooked through.
4 Prep salmon
- Meanwhile, roughly chop the almond slivers.
- Zest the lemon with a grater, being careful to avoid its bitter white pith. Then sllice into wedges.
- Portion the salmon and place on a plate, skin side down.
- In a small bowl, combine the olive oil, lemon zest and a squeeze of juice, smoked paprika, panko bread crumbs, almond slivers, vegetable seasoning, remaining thyme, and a pinch of salt and pepper.
- Spoon the mixture onto the salmon and press down.
5 Roast salmon
- After 15 min, move the vegetables to the side.
- Add the salmon to the tray bake, and roast for an additional 10-12 min until flakey and cooked through.
6 Serve
- Serve the Almond-Crusted Salmon with Roasted Vegetables and Bulgur Wheat Risotto, with a squeeze of lemon.
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