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Pan-Seared Salmon with Cucumber-Labneh Dressing

Spiced Bulgur, Roasted Carrots & Buttered Green Peas

Cooking time

30 minutes




700 /serving

This hot pescatarian plate gets a cool and creamy counterpoint in a dressing of cucumber, marinated scallion and labneh, which you’ll swoon over and then spoon over the different elements. Perfectly pink pan-seared salmon is the centrepiece, dusted in lemon-scented herbs and spices, joined by halved carrots that roast until they soften. All it takes is a roll in butter to give peas a pop of opulence, and all is served atop a bed of zesty bulgur.

We will send you:

  • 2 Salmon fillets
  • 300g Carrots
  • 1 Scallion
  • 1 Cucumber
  • 78g Medium bulgur
  • 100g Green peas
  • 15ml White vinegar
  • 45ml Labneh
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Salmon, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Sheet pan
Olive oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
11 g
770 mg
Total Carb
56 g
11 g
41 g
12 g
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Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ⅓ of the spices, 1 ⅓ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add a generous drizzle of olive oil; season generously with S&P. Fluff and set aside in a warm spot.
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Mise en place
Small-dice the cucumber; transfer to a small bowl and season with S&P. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. In a second small bowl, combine the white bottom of the scallion and vinegar.
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Roast the carrots
Peel and halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil and S&P. Arrange in a single layer and roast, flipping halfway, 20 to 25 min., until tender. 
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Cook the salmon & peas
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon* dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. per side, until cooked as desired. Transfer to a plate and set aside in a warm spot. Heat the same pan on medium. Cook the peas, 2 tbsp water and 1 tbsp butter (double the water and butter for 4 portions), stirring constantly, 2 to 3 min., until coated. Set aside in a warm spot.
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Make the dressing
In a medium bowl, combine the labneh, vinegar-scallion mixture, 2 tbsp water (double for 4 portions), the cucumber and remaining spices; season lightly with S&P and stir well.
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Plate your dish
Divide the bulgur between your plates. Top with the carrots, salmon and a spoonful of the dressing. Garnish with the peas and green top of the scallion. Serve the remaining dressing on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.