Lemony salmon broccoli and bulgar wheat
For 4
Ingredients
150g dried bulgur wheat, rinsed
1 lg head of broccoli
10 tsp olive oil
8 spring onions
4 x 120g salmon fillets
zest and juice of 2 lemons
50g dried cranberries
50g walnut pieces
20g pine nuts
Ingredients
150g dried bulgur wheat, rinsed
1 lg head of broccoli
10 tsp olive oil
8 spring onions
4 x 120g salmon fillets
zest and juice of 2 lemons
50g dried cranberries
50g walnut pieces
20g pine nuts
Preheat the oven to 200°C, fan 180°C, gas 6, or heat an air fryer to 180°C.
Cook the bulgur wheat according to pack instructions until tender, then drain well.
Chop the broccoli into bite-size florets, and the stalk into chunky matchsticks. Toss in a bowl with 4 teaspoons of olive oil and a pinch of salt, then add to a baking tray and roast for 5 minutes.
Cut the spring onions into 4-6 pieces each and toss in the same bowl. Add the salmon fillets, seasoning, 2 teaspoon of oil plus half the lemon zest and juice and mix again.
Soak the cranberries in the rest of the lemon zest and juice.
Stir the broccoli around on the tray or air fryer basket and scatter on the walnuts and pine nuts. Add the salmon fillets and the spring onions to the other end of the tray and roast for about 10 minutes or until the spring onions and broccoli are lightly charred and the salmon is just cooked through.
Whisk 4 teaspoons of oil into the cranberry-lemon mixture and season well, then mix in the warm drained bulgur, followed by the roasted broccoli, nuts and spring onions. Flake in the salmon in chunky pieces and divide between two bowls to serve.
Leftovers will keep for 2 days in the fridge; serve at room temperature.
Cook the bulgur wheat according to pack instructions until tender, then drain well.
Chop the broccoli into bite-size florets, and the stalk into chunky matchsticks. Toss in a bowl with 4 teaspoons of olive oil and a pinch of salt, then add to a baking tray and roast for 5 minutes.
Cut the spring onions into 4-6 pieces each and toss in the same bowl. Add the salmon fillets, seasoning, 2 teaspoon of oil plus half the lemon zest and juice and mix again.
Soak the cranberries in the rest of the lemon zest and juice.
Stir the broccoli around on the tray or air fryer basket and scatter on the walnuts and pine nuts. Add the salmon fillets and the spring onions to the other end of the tray and roast for about 10 minutes or until the spring onions and broccoli are lightly charred and the salmon is just cooked through.
Whisk 4 teaspoons of oil into the cranberry-lemon mixture and season well, then mix in the warm drained bulgur, followed by the roasted broccoli, nuts and spring onions. Flake in the salmon in chunky pieces and divide between two bowls to serve.
Leftovers will keep for 2 days in the fridge; serve at room temperature.
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