Shawarma Spiced Salmon

Informations supplémentaires

35 min. | 473 kcal | easy | Family | 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

sugar 11g

trans 0g