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Herb Salmon Tabbouleh Delight Easy Weeknight Dinner Recipe

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A quick, fresh, and satisfying weeknight dinner featuring pan-seared salmon paired with a vibrant, lemony tabbouleh loaded with fresh herbs and bulgur. Ready in about 30 minutes, this recipe balances bright flavors with wholesome nutrition.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170g each), wild-caught preferred
  • 2 tablespoons olive oil (extra virgin recommended)
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano or za’atar (optional)
  • ¾ cup bulgur wheat (120g, fine bulgur)
  • 1 cup boiling water (240ml)
  • 1 cup packed fresh parsley, chopped
  • ¼ cup packed fresh mint, chopped
  • 2 green onions, thinly sliced
  • 1 medium tomato, diced (optional)
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place the bulgur in a medium heatproof bowl. Pour 1 cup (240ml) boiling water over it, stir briefly, then cover tightly with a plate or plastic wrap. Let it soak for about 10 minutes until tender but still chewy.
  2. Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil, then sprinkle with salt, pepper, and dried oregano or za’atar if using. Squeeze the juice of half a lemon over each fillet. Set aside to marinate briefly.
  3. Finely chop the parsley and mint leaves. Thinly slice the green onions and dice the tomato.
  4. Fluff the soaked bulgur with a fork to break up any clumps. Add the chopped herbs, green onions, and tomato. Pour in lemon juice and olive oil, then season generously with salt and pepper. Stir to combine and adjust seasoning to taste.
  5. Heat a nonstick skillet or cast iron pan over medium-high heat. Add a little olive oil. Place the salmon skin-side down (if skin-on) and cook for 4-5 minutes without moving it. Flip carefully and cook another 3-5 minutes until salmon flakes easily but remains moist. Alternatively, after searing, finish in a 375°F (190°C) oven for 5-7 minutes.
  6. Spoon a generous bed of tabbouleh onto each plate and top with a salmon fillet. Drizzle with extra olive oil or a squeeze of lemon if desired. Serve immediately.

Notes

Soak bulgur instead of cooking to keep it light and chewy. Use fresh herbs generously for best flavor. Pat salmon dry before cooking to achieve a crispy skin. Adjust lemon and salt gradually to avoid overpowering the dish. Overcooked salmon becomes dry; cook until it flakes easily but remains moist. For extra texture, add toasted pine nuts or chopped cucumber. Quinoa or couscous can substitute bulgur for gluten-free options. Salmon can be oven-baked at 400°F for 12-15 minutes as an alternative to pan-searing.

Nutrition

Keywords: salmon, tabbouleh, bulgur, quick dinner, weeknight meal, healthy, fresh herbs, easy recipe, pan-seared salmon, lemony tabbouleh

Find it online: https://novanosh.com/herb-salmon-tabbouleh-delight-easy-weeknight-dinner-recipe/