Mediterranean Salmon Bulgur Bowls

By Jamie Vespa

Lemony caramelized salmon atop a zippy, veggie-studded bulgur salad brimming with fiber-rich whole grains and protein.

Ingredients

• 1 lb salmon (sliced into 4 fillets)
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 2 cloves garlic (minced)
• 2 tsp smoked paprika
• 1 tsp oregano
• 1/4 tsp sea salt and black pepper
• 1/4 tsp sea salt and black pepper
• **Bulgur**
• 1 cup bulgur
• 2 cups vegetable broth
• 2 tsp olive oil
• 1 red bell pepper (diced)
• 1 medium-sized zucchini (diced)
• 2 cloves garlic (minced)
• 2 tbsp fresh chopped parsley (plus more for garnish)
• 1/4 cup feta cheese
• Optional topping: 2% fat plain Greek yogurt (arugula, lemon wedges)

Instructions

1. 1

   In a large bowl, combine lemon juice, oil, balsamic, garlic, smoked paprika, oregano, salt and pepper. Stir with a whisk. Add salmon fillets and marinate for 30 minutes, turning occasionally.

2. 2

   In the meantime, in a small saucepan, combine bulgur and broth. Bring to a boil; cover and simmer for 12-15 minutes, or until tender. Drain off excess liquid.

3. 3

   Heat 2 tsp olive oil in a large non-stick skillet over medium heat. Add zucchini and bell pepper; cook 5-6 minutes, or until tender. Add garlic and a dash of salt and pepper; cook 1 more minute. Stir in parsley and feta; remove from heat.

4. 4

   While the vegetables cook, heat a grill-pan over medium-high heat. Add salmon, skin down; cook 4-5 minutes and top with residual marinade from the bowl. Flip; cook 2-3 more minutes, or until medium-rare.

5. 5

   To serve, spoon bulgur mixture into a bowl or plate. Top with 1 salmon fillet and optional add-ins (arugula, fresh parsley, lemon, etc.)