Almond-Crusted Salmon

Name: Almond-Crusted Salmon with Roasted Vegetables and Bulgur Wheat Risotto
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 2 Grams of Dried thyme; 30 Grams of Almond slivers; 1 Piece of Lemon; 2 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 20 Grams of Panko bread crumbs; 2 Grams of Potato Seasoning; 0 Tsp of Salt; 0 Tsp of Black pepper; 1 Piece of Small zucchini; 1 Piece of Red pepper; 1 Piece of Carrot; 1 Piece of Red onion; 2 Tbsp of Olive oil; 1 Tsp of Salt; 0 Tsp of Black pepper; 120 Grams of Bulgur wheat; 10 Grams of Butter; 1 Piece of Chicken stock cube; 450 ML of Water; 15 Grams of Fresh parsley

with Roasted Vegetables and 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.

30 Reviews

Cals 774 · Prot 47 · Carbs 79 · Fat 34

Family Friendly

50 min

Almond-Crusted Salmon with Roasted Vegetables and 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.

30 Reviews

Cals 774 · Prot 47 · Carbs 79 · Fat 34

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 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 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)	3237 / 774
Fats (g)	33.7
of which saturated (g)	8.9
Carbohydrates (g)	79
of which sugars (g)	12.5
Fibers (g)	20
Proteins (g)	46.5
Salt (g)	1.7

*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

Meanwhile, 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.