Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgur

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a high-protein alternative, while rice is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a similar fish with a healthier profile, while tilapia is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthy, while canola oil is cost-effective.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a less expensive substitute.

Preheat the oven to 400°F (200°C).

Cook bulgur in vegetable broth according to package instructions until tender, about 12-15 minutes.

Pat salmon fillets dry and season with salt, black pepper, cumin, and red pepper flakes.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add salmon fillets, skin-side down, and cook for 4-5 minutes until skin is crispy.

Carefully flip the salmon and add butter to the skillet.

Transfer the skillet to the preheated oven and roast for 5-7 minutes until salmon is cooked through.

Remove salmon from the oven and let it rest for a few minutes.

In a bowl, combine cooked bulgur, diced avocado, pomegranate seeds, chopped parsley, lemon juice, and sliced green onions.

Toss the bulgur mixture gently to combine and season with salt and black pepper.

Serve the salmon on a bed of the bulgur mixture, garnished with additional pomegranate seeds and parsley.

Cooking Techniques

Spice Level:

Allergens