|Prep Time: 0:10||Cook Time: 0:20||Serves: 4|
Add some Middle Eastern-flair to salmon with the addition of za'atar, an earthy and nutty spice that pairs perfectly with fish!
- 4 fillet(s) uncooked skinless wild salmon fillet
- 2 tsp za'atar
- 2 clove(s), medium garlic clove(s), minced
- 1 Tbsp Olive oil
- 1⁄2 cup(s) uncooked bulgur, fine
- 2 cup(s) fresh parsley, finely chopped
- 1⁄2 cup(s) fresh mint leaves, finely chopped
- 1 cup(s) fresh cherry tomato(es), quartered
- 1⁄2 medium cucumber(s), seeded, diced
- 1⁄2 small uncooked red onion(s), diced
- 1 item(s) lemon(s), juiced, and zested
- 2 Tbsp Olive oil
- 1 tsp table salt
- 1 tsp black pepper
- 1⁄4 tsp crushed red pepper flakes
- Preheat oven to 400F. Place salmon filets on a parchment-lined baking sheet and brush the salmon with olive oil. Sprinkle on the za’atar seasoning, garlic, salt and pepper. (alternatively, mix marinade ingredients together and roll salmon in marinade) and cook for 15-20 minutes.
- Cook bulgur according to package directions and let cool.
- Combine the tabbouleh ingredients in a bowl. Let stand while salmon is cooking. Toss and serve with salmon filet on top.
Serving Size: 1 salmon fillet, 1.25 cups tabbouleh