---
title: Mediterranean Salmon Bulgur
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/mediterranean-salmon-bulgur-63347cf9755dc4e3e00c10a4"
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Fish
tags:
  - Mediterranean
  - Seafood
  - Grain
  - Oven-Baked
  - Healthy
rating: 4.0
rating_count: 26
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/mediterranean-salmon-bulgur.avif"
---
Preheat oven to 425 degrees with racks in middle and top positions. Wash and dry produce. Trim and dice @zucchini{2%units} into ½-inch pieces. Halve @grape tomatoes{1%cup}. Strip leaves from @thyme{1%unit}. Peel and mince @garlic{3%cloves}. Trim and thinly slice @scallions{3%units}, separating whites from greens. Halve @lemon{1%unit}. Pat dry @salmon{8%oz} fillets, rub with @cooking oil{2%tbsp}, and season with salt and pepper.

Toss zucchini, tomatoes, and half the thyme leaves on a #baking sheet{} with a drizzle of @olive oil{2%tbsp}. Season with salt and pepper. Roast on middle rack, tossing halfway through, until tender ~{20%minutes}.

Meanwhile, drain and rinse @chickpeas{15%oz}; dry thoroughly with paper towels. On a second #baking sheet{}, toss half the chickpeas with a large drizzle of olive oil, @smoked paprika{1%tsp}, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until crisp ~{20%minutes}.

While chickpeas roast, heat @butter{1%tbsp}, garlic, and scallion whites in a #medium pot{} over medium-high heat; cook until butter melts and garlic is fragrant ~{1%minutes}. Add @bulgur wheat{1%cup} and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted ~{2%minutes}.

Add @veggie stock concentrate{1%unit} and @water{1%cup} to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender ~{15%minutes}.

Add half the veggies, half the @feta cheese{⅓%cup}, and a squeeze of lemon juice to pot with bulgur; stir to combine. Season with salt and pepper. Divide between plates; top with chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve alongside salmon fillets.