Mediterranean Salmon Bulgur

• Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. • Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.

• Meanwhile, drain and rinse chickpeas; dry thoroughly with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

• While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant, 1 minute. • Add bulgur and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, 1-2 minutes.

• Add stock concentrate and 1 cup water (2 cups for 4 servings) to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, 12-15 minutes.

While bulgur cooks, pat chicken or salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until cooked through, 3-5 minutes per side; or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.