Salmon with Tabbouleh Salad

30 mins. 4 servings. 289 calories per serving




  • 3 cups water

  • 1 cup bulgur

  • 1 lb. skinless salmon, cut into 4 fillets

  • 1 tsp. salt

  • 1/2 tsp. pepper

  • 1 small red onion

  • 2 tbsp. white wine vinegar

  • 1 tbsp. extra-virgin olive oil

  • 1 cup mixed baby salad greens

  • 4 plum tomatoes

  • ⅓ cup fresh basil, chopped

  • 8 pitted black olives


  1. Halve and thinly slice onion, quarter tomatoes, and halve olives.

  2. In a large saucepan, bring water to a boil. Turn off the heat, add the bulgur, cover, and set aside until cooked, about 30 minutes.

  3. While bulgur cooks, sprinkle salmon with ½ tsp.each salt and pepper. Spray a large, nonstick skillet with cooking spray and warm over medium-high heat. Add salmon and cook until opaque in the center, about 3 minutes on each side. Transfer salmon to a plate and let cool to room temperature.

  4. Combine red onion, vinegar, oil, and the remaining 1/2 tsp. salt in a large bowl. Drain bulgur and add it to a bowl along with salad greens, tomato, basil, and olives, and toss salad to coat well.

  5. Divide salad between 4 plates and top each with a salmon fillet.