Shawarma Spiced Salmon
with lemon yogurt and cauliflower, pine nut and dried cranberry bulgur
Informations supplémentaires
35 min.
|
473 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the cauliflower into small pieces. Thinly slice the onion. Chop the parsley. Zest the lemon. Mix the yogurt with the zest and a little lemon juice to taste.
2. Cook the cauliflower
Toss the cauliflower and onion with a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 14-16 minutes.
3. Cook the bulgur
Bring a pot of water to a boil. Pour the bulgur and cook for 16-18 minutes until tender. The grain will be slightly al dente. Drain.
4. Roast the nuts
Heat a skillet over medium-high heat. Roast the pine nuts 3-4 minutes until golden brown. Remove from the pan. Mix the bulgur, cauliflower and onions, parsley, pine nuts, cranberries, a drizzle of oil, remaining lemon juice, salt and pepper to taste.
5. Cook the salmon
Add a drizzle of oil to the pan over medium heat. Cover the salmon with the spices. Add salt and pepper to taste. Cook the salmon in the pan 3-4 minutes per side.
6. Plate your dish
Serve the salmon with the bulgur salad and the lemon yogurt. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
2unitSalmon Fillets
180gBulgur
6gShawarma spices
0.5unitCauliflower
1unitRed Onion(s)
1unitGreek Yogourt 2%
0.5unitFresh Italian Parsley
1unitLemon
15gPine Nuts
30gDried Cranberries
What you need
sheet pan, pot, strainer, pan, bowls
473 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
12g
18%
cholesterol
68mg
23%
fiber
11g
44%
protein
37g
saturated
2g
10%
sodium
119mg
5%
sugar
11g
trans
0g