Mediterranean Salmon Bulgur

🥘 Ingredients

• black pepper
• bulgur wheat
  1 c
• butter
  2 tbsp
• chickpeas
  1 unit
• cooking oil
  1 tsp
• feta cheese
  1 c
• garlic
  2 clove
• grape tomatoes
  8 oz
• lemon
  1 unit
• olive oil
  1 tbsp
• paper towels
• salmon
  20 oz
• salt
• scallions
  2 unit
• smoked paprika
  2 tsp
• thyme
  ¼ ounce
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• baking sheet
• medium pot
• large pan
• cutting board

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. Trim and dice zucchini into ½-inch pieces. Halve grape tomatoes . Strip thyme leaves from stems. Peel and mince garlic . Trim and thinly slice scallions , separating whites from greens. Halve lemon .

   zucchini: 2 unit, grape tomatoes: 8 oz, thyme: ¼ ounce, garlic: 2 clove, scallions: 2 unit, lemon: 1 unit
2. 

   2

   Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil . Season with salt and black pepper . Roast on middle rack, tossing halfway through, until tender, ⏱️ 20 minutes .

   olive oil: 1 tbsp, salt, black pepper
3. 

   3

   Meanwhile, drain and rinse chickpeas ; dry thoroughly with paper towels . On a second baking sheet , toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, smoked paprika , and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until crisp, ⏱️ 20 minutes . (It's natural for chickpeas to pop a bit while roasting.)

   chickpeas: 1 unit, paper towels, smoked paprika: 2 tsp
4. 

   4

   While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant, ⏱️ 1 minute . Add bulgur wheat and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, ⏱️ 2 minutes .

   butter: 2 tbsp, bulgur wheat: 1 c
5. 

   5

   Add veggie stock concentrate and 1 cup water (2 cups for 4 servings) to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, ⏱️ 15 minutes . While bulgur cooks, pat chicken or salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until cooked through, ⏱️ 5 minutes per side; or cook salmon until skin is crisp, ⏱️ 7 minutes , then flip and cook until cooked through, ⏱️ 2 minutes more. Transfer to a cutting board to rest.

   veggie stock concentrate: 2 unit, salmon: 20 oz, cooking oil: 1 tsp
6. 

   6

   Add half the veggies, half the feta cheese , and a squeeze of lemon juice to pot with bulgur; stir to combine. Season with salt and pepper. Divide between plates or shallow bowls; top with chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve. Slice chicken crosswise or shred salmon with two forks. Stir half into pot with bulgur; top with remaining. Salmon is fully cooked when internal temperature reaches 145°.

   feta cheese: 1 c