Baked Salmon with Bulgur and Mandarin Salad

A perfectly balanced and healthy meal, this dish pairs tender, lemon-baked salmon with hearty bulgur wheat and a bright, refreshing mandarin orange and almond salad.

Ingredients

For the Salmon and Bulgur:

• 1 salmon fillet (about 3 oz / 85g)
• 1/2 cup (85g) coarse bulgur
• 1 cup (240ml) water or chicken broth
• 1/2 lemon, sliced
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

For the Mandarin Salad:

• 1 head of lettuce, chopped
• 4-5 mandarin oranges, peeled
• 1/2 cup (60g) sliced almonds, toasted
• 1/4 cup (40g) red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp honey

Instructions

1. Cook the bulgur: Bring water or broth to a boil, add the bulgur, then reduce heat, cover, and simmer for 12-15 minutes until tender. Fluff with a fork.
2. Preheat oven to 400°F (200°C). Place the salmon on a parchment-lined baking sheet.
3. Season the salmon by drizzling with olive oil and topping with minced garlic, salt, pepper, and lemon slices.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily.
5. While the salmon bakes, prepare the salad by combining the lettuce, mandarin oranges, almonds, and red onion.
6. In a small bowl, whisk the dressing ingredients (oil, vinegar, honey, salt, pepper). Pour over the salad and toss.
7. Serve the baked salmon alongside the bulgur and salad.

Enjoy!