Salmon with Tabbouleh Salad

This is a yummy and healthy dinner that's fresh and leaves you feeling full. Naturally, the onion is completely optional. 😉

Salmon with Tabbouleh Salad

 

 

3 C water

1 C bulgur

1 lb skinless salmon, cut into 4 filets 

1 tsp salt

½ tsp pepper 

1 small red onion

1 Tbsp extra-virgin olive oil 

2 Tbsp red wine vinegar 

4 plum tomatoes

8 black olives

1 – 1 ½ C mixed baby salad greens

1/3 C fresh basil, chopped 

 

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. 

 

While bulgur cooks, sprinkle salmon with ½ tsp each salt and pepper.  Spray large 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. 

 

Halve and thinly slice the onion.  Cut up tomatoes and halve olives.  Combine oil and vinegar in small bowl, and add the remaining ½ tsp salt.  Drain bulgur and put in large bowl with dressing, vegetables, salad, and basil.  Toss to coat well. 

 

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

 

 

 

Serves 4

 

 

 

From Noom.