Cal Smart Turkish-Spiced Salmon
with Tabbouleh and Herby Yogurt Dressing- Salmon
- Sulphites
- Wheat
- Milk
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. Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 tbsp
Turkish Spice Blend
(Contains: Sulphites)
50 g
Shallot
2 unit
Garlic, cloves
½ cup
Bulgur Wheat
(Contains: Wheat)
56 g
Baby Spinach
160 g
Tomato
100 mL
Greek Yogurt
(Contains: Milk)
7 g
Parsley
1 unit
Lemon
Not included in your delivery
1 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
Meanwhile, 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.**
Meanwhile, 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Turkish spice blend and herby yogurt dressing pair well with the salmon, though some found the spice too sweet and the lemon a touch overpowering across the dish.
- Ease of prep: Most found this quick and straightforward to pull together; prepping ingredients in advance can help if you're short on time.
- Suggestions: Add extra water (about 1/4 to 1/2 cup more) when cooking the bulgur, as several reviewers found the recipe ratio left it dry or undercooked. Thinning the yogurt dressing with a little water or extra lemon juice helps it drizzle more easily, and roughly chopping the spinach makes it easier to eat in the tabbouleh.
- Leftovers: This dish holds up well the next day, and some reviewers enjoyed it cold for lunch.
- Customisation: A few reviewers added dill to the yogurt, stirred spinach directly into the hot bulgur to wilt it, or mixed in extra lemon zest for a brighter finish — all with great results.
