Dinner recipe · from the recipe book

Spiced Cod Bulgur Spinach Salad with Tahini

Name: Spiced Cod Bulgur Spinach Salad with Tahini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1¼ lb (600 g) Cod fillet, cut into 4 portions, patted dry; 1¼ cups (180 g) Bulgur, dry; 1¾ cups (420 g) Water, divided; 5 cups loosely packed (150 g) Baby spinach; 2 medium (240 g) Red bell pepper, cut into strips; 2 cups sliced (200 g) Cucumber, diced; ⅓ cup chopped (20 g) Fresh parsley, chopped; ¼ cup (30 g) Pumpkin seeds (pepitas); 2 tbsp (30 g) Olive oil, divided; 2 tsp (4 g) Ground cumin; 1¾ tsp (4 g) Paprika (sweet or smoked); ¼ cup (60 g) Tahini; ¼ cup (60 g) Lemon juice, divided; 2 cloves (6 g) Garlic, finely grated; ¾ tsp (4 g) Salt, divided; ½ tsp (1 g) Black pepper

Flaky cumin-paprika cod over nutty bulgur, tender spinach, roasted red peppers and crunchy pumpkin seeds, all coated in a creamy lemon-garlic tahini dressing.

Oven
45 min · 30 min hands-on
Serves 4
Pescatarian
Dairy-free

46–60 g carbs
Protein 30 g+
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less

Ingredients

1¼ lb600 gCod filletcut into 4 portions, patted dry
1¼ cups180 gBulgur, dry
1¾ cups420 gWaterdivided
5 cups loosely packed150 gBaby spinach
2 medium240 gRed bell peppercut into strips
2 cups sliced200 gCucumberdiced
⅓ cup chopped20 gFresh parsleychopped
¼ cup30 gPumpkin seeds (pepitas)
2 tbsp30 gOlive oildivided
2 tsp4 gGround cumin
1¾ tsp4 gPaprika (sweet or smoked)
¼ cup60 gTahini
¼ cup60 gLemon juicedivided
2 cloves6 gGarlicfinely grated
¾ tsp4 gSaltdivided
½ tsp1 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Bring 360 g of the water to a boil in a small pot, stir in the bulgur, cover, take off the heat and let stand 15 minutes; fluff and spread out to cool slightly.
Meanwhile, toss the bell pepper with one third of the olive oil and spread on one side of the sheet pan; roast 10 minutes.
Mix the cumin, paprika, black pepper and half the salt. Rub the cod with another third of the olive oil, then sprinkle with the spice mix.
Add the cod to the pan beside the peppers and roast 10 to 12 minutes, until the fish flakes easily and reaches 145°F (63°C).
For the dressing, whisk the tahini, garlic, half the lemon juice, the remaining salt and the remaining 60 g of water until smooth and pourable.
In a large bowl, toss the bulgur, spinach, cucumber, parsley, roasted peppers, the remaining olive oil and the remaining half of the lemon juice.
Divide the salad among plates, top with the cod broken into large flakes, drizzle with the tahini dressing and scatter the pumpkin seeds over the top.

Contains: Fish, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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Spiced Cod Bulgur Spinach Salad with Tahini

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