Roasted Salmon With Celery And Bulgur Salad Recipe

Name: Roasted Salmon With Celery And Bulgur Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts; 1 (1 1/2-pound) piece skin-on salmon fillet; Kosher salt; 1/2 cup coarse whole grain bulgur (not quick-cooking); 2 bunches small white turnips (about 1 1/2 pounds total), trimmed; 4 tablespoons olive oil, divided; plus more for drizzling (optional); 1/4 cup plain Greek yogurt; 1 tablespoon white wine vinegar; 2 tablespoons fresh lemon juice, plus more for drizzling; 4 celery heart stalks, plus leaves for serving; 1/4 preserved lemon, flesh removed, rind finely chopped; 1/4 cup finely chopped golden raisins; 1/4 cup parsley leaves with tender stems

Servings: persons

1/2 cup walnuts
1 (1 1/2-pound) piece skin-on salmon fillet
Kosher salt
1/2 cup coarse whole grain bulgur (not quick-cooking)
2 bunches small white turnips (about 1 1/2 pounds total), trimmed
4 tablespoons olive oil, divided; plus more for drizzling (optional)
1/4 cup plain Greek yogurt
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice, plus more for drizzling
4 celery heart stalks, plus leaves for serving
1/4 preserved lemon, flesh removed, rind finely chopped
1/4 cup finely chopped golden raisins
1/4 cup parsley leaves with tender stems

1
Preheat oven to 350u00b0F. Toast walnuts on a small rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
2
Increase oven temperature to 450u00b0F. Place a shallow baking dish in oven to heat. Season salmon generously with salt; set aside.
3
Cook bulgur according to package directions. Set aside.
4
Halve turnips, or cut into quarters or sixths if larger. Toss in a large bowl with 1 Tbsp. oil; season with salt. Arrange, cut side down; in preheated roasting dish. Cook until deep brown underneath, 15-20 minutes. Reduce oven temperature to 325u00b0F. Toss turnips and push them to one side of dish. Place salmon on the other side; roast until flesh is opaque and nearly cooked through, 12-15 minutes.
5
Whisk yogurt, vinegar, 2 Tbsp. lemon juice, and 3 Tbsp. oil in a medium bowl to combine. Add walnuts, celery, preserved lemon, and raisins and toss to coat; season with salt. Fold in bulgur.
6
Arrange turnips on serving platter and drizzle with lemon juice. Scatter bulgur salad over platter. Break salmon into large pieces and arrange over bulgur salad. Top with celery leaves and parsley leaves; drizzle with more oil, if desired.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup walnuts, 1 (1 1/2-pound) piece skin-on salmon fillet, Kosher salt, 1/2 cup coarse whole grain bulgur (not quick-cooking), and more.

Yes, Roasted Salmon With Celery And Bulgur Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Salmon With Celery And Bulgur Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions