Roasted Salmon with Tabouli

Roasted Salmon with Tabouli
Kathy Goldman
  • Yield: 4 servings


1cup bulgur wheat
1 1/4cups boiling water
4 radishes, diced
1/2 English cucumber, seeded and diced
4 cherry tomatoes, cut in half width-wise
1 1/2pounds salmon filets, skin on, cut into 4 equal pieces
Salt and pepper to taste
1/3cup minced flat leaf parsley
juice of 1 lemon, plus extra for salmon
2tablespoons olive oil, plus extra for salmon
Salt and pepper to taste


Tabouli Salad

  1. Place the bulgur in a small heatproof bowl and pour 1-1/4 cups of boiling water over it.
  2. Cover tightly and allow to sit for 30 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.
  3. In a large bowl combine the radishes, cucumbers, tomatoes, and bulgur. Season with salt and pepper.
  4. Whisk together the dressing and pour over the tabouli. Mix until well combined. This can be made ahead and stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving.


  1. Preheat the oven to 325F.
  2. Add 1 to 2 T. olive oil to a baking sheet. Place the salmon skin side down on the baking sheet. Drizzle the top with a little olive oil, and sprinkle with salt and pepper.
  3. Bake for 12 – 15 minutes or until the fish feels firm to the touch. Baking time will depend on the thickness of your fish.
  4. When done, squeeze a little lemon over the top.

Recipe Courtesy of Kathy at Playin With My Food