Balsamic Salmon with Bulgur & Carrot
Easy & healthy, roasted carrots and salmon with balsamic glaze, tossed with bulgur, dill and feta.
Servings: 4
Ingredients
Carrots
- 1 lb. peeled carrots split and cut into 2 inch chunks
- 1 tbsp. olive oil
- 1/4 tsp. kosher salt and ground black pepper
Bulgur
- 1 c. coarse bulgur
- 1/2 tsp. kosher salt
Salmon
- 4 center cut salmon fillets about 6 oz. each
- 1 tbsp. olive oil
- 4 tsp. balsamic glaze or pomegranate molasses
- kosher salt & ground black pepper to taste
Assemble
- 2 oz. crumbled feta or other hard cheese
- 1 tbsp. snipped fresh dill
- 1 tbsp butter optional
Instructions
- Toss carrots with 1 tbsp olive oil and 1/4 tsp each salt and pepper. Arrange in a single layer on a rimmed sheet pan; roast at 400 degrees for 12 min.
- Meanwhile, bring bulgur plus 1/2 tsp salt and 2 cups water to a boil, then simmer 10 to 12 min.
- Pat dry salmon fillets. Brush skin side of all fillets with 1 tbsp olive oil. Flip and brush each fillet with 1 tsp balsamic reduction or pomegranate molasses and sprinkle with salt and pepper. Stir carrots and move to one side of pan. Add salmon, skin side down, and roast 12-16 minutes more (depending on thickness of salmon.) Let rest 5 min, then remove skin and flake into large pieces.
- Toss salmon with bulgur, carrots, dill, feta and butter (if desired.) Drizzle with additional balsamic glaze or pomegranate molasses.