This dish has it all! Juicy, flavour-packed salmon? Check. Hearty and wholesome tabbouleh salad? Check. Herby freshness? Check. A creamy dressing that may just have you asking 'where has this been all my life?!' CHECK. Looks like you can have it all for dinner tonight!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
Turkish Spice Blend
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Zest, then juice lemon. Peel, then mince or grate garlic. Peel, then finely chop shallot. Roughly chop parsley.
Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then garlic and shallots. Cook, stirring frequently, until soft, 2-3 min. Stir in bulgur, then 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl). Bring to a boil. Once boiling, cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.
While bulgur cooks, pat salmon dry with paper towels, then season with Turkish Spice Blend, salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Bake in the middle of the oven until salmon is cooked through, 10-12 min.**
While salmon bakes, add yogurt, 1/2 tbsp lemon juice, 1/2 tsp lemon zest (dbl both for 4 ppl) and parsley to a small bowl. Season with salt and pepper, then stir to combine.
Combine remaining lemon juice and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat. Add bulgur, then stir to combine.
Remove and discard skin from salmon, if desired. Divide tabbouleh between plates. Top with salmon. Drizzle herby yogurt dressing over top.