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Roast salmon with spring veg & sesame dressing

Roast salmon with spring veg & sesame dressing

Bulgur wheat is a lovely, nutty and quick-cook grain

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High in omega 3
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 2 fennel bulbs, fronds trimmed and set aside
  • 1 bunch Essential Salad Onions, cut into 4cm lengths
  • 1 tbsp Essential Olive Oil
  • 200g bulgur wheat
  • 300g frozen Essential Garden Peas
  • 1 Essential Lemon, juice, plus extra wedges, to serve (optional)
  • 480g pack 4 Scottish salmon fillets, skin removed
  • 2 tbsp tahini
  • ½ 25g pack flat leaf parsley, finely chopped


  1. Preheat the oven to 220ºC, gas mark 7. Halve the fennel bulbs, cut out and discard the tough core, then cut the bulb into 1cm thick slices. Toss on a large roasting tray with the salad onions and oil, then roast for 15 minutes, stirring halfway through.

  2. Meanwhile, bring a large saucepan of water to the boil. Add the bulgur wheat and simmer for 5 minutes. Add the peas and cook for 3-4 minutes more. Drain thoroughly in a sieve, then stir into the tray with the fennel. Sit the salmon on top, squeeze over the juice of ½ the lemon, season and roast for 8 minutes, or until the fish is opaque and flakes easily with a fork

  3. For the dressing, whisk the tahini with 5 tbsp cold water. Stir in the remaining lemon juice with the parsley and a pinch of salt (add more water to loosen if needed). Serve with the salmon, bulgur wheat and vegetables, and fennel fronds scattered over the top, with lemon wedges on the side, if liked.

Cook’s tip

Tahini is great for making creamy but dairy-free dressings. It should be stored in the fridge (it can be kept for up to 3 days) and can separate, so give it a good stir before using. A useful swap for tahini in this dressing, is our Essential Houmous – simply thin it down slightly as described above.


Typical values per serving when made using specific products in recipe


2,254kJ/ 538kcals



Saturated Fat












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