Zesty salmon and roasted broccoli bulgur
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
Recipe photograph by Emma Guscott
Zesty salmon and roasted broccoli bulgur
Roasted broccoli brings a delicious nuttiness to this hearty warm salad
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
750Kcal
Fat
40gr
Saturates
6gr
Carbs
53gr
Sugars
13gr
Fibre
12gr
Protein
40gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g dried bulgur wheat, rinsed
- 1 head of broccoli
- 5 tsp olive oil
- 4 spring onions
- 2 x 120g salmon fillets
- zest and juice of 1 lemon
- 25g dried cranberries
- 25g walnut pieces
- 10g pine nuts
Step by step
Get ahead
Make the day before serving. Leftovers will keep for 2 days in the fridge; serve at room temperature.
- 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 2 teaspoons of olive oil and a pinch of salt, then add to a baking tray (or air fryer) and roast for 5 minutes.
- Cut the spring onions into 4 pieces each and toss in the same bowl. Add the salmon fillets, seasoning, 1 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 (or add on top of the broccoli in the air fryer basket) and roast for about 10 minutes or until the spring onions and broccoli are lightly charred and the salmon is just cooked through.
- Whisk 2 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.
