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Nutrition Facts
Serving Size 300 g
(Approx. 4 Servings)
Amount Per Serving
Calories 590 Calories From Fat 270
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 150 mg 6%
Total Carbohydrate 45 g 15%
Dietary Fiber 7 g 28%
Sugars 2 g
Protein 33 g
Vitamin A 110% • Iron 20%
Vitamin C 60% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Salmon and Tabbouleh Salad

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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 Tbsp extra virgin olive oil, divided
1 Lb salmon fillets
1/8 Tsp salt
1/8 Tsp black pepper
1/4 cup(s) red onions, diced
1 Central Market Microwaveable Bulgur & Quinoa
2 lemon, juiced
1/4 cup(s) bunch mint, chopped
1/4 cup(s) basil, chopped
1/4 cup(s) Italian parsley, chopped
1 H-E-B American Salad Blend
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Instructions

1
Place a sauté pan over medium heat and add 2 tablespoons olive oil.
2
Season salmon fillets with salt and pepper.
3
Place flesh side down in sauté pan and cook 2 to 3 minutes until a crust starts to form.
4
Flip salmon and continue to cook 5 to 7 minutes or until internal temperature reaches 145ºF. Transfer salmon to a plate to rest.
5
In the same pan, add remaining olive oil and sauté onions 3 to 5 minutes until translucent.
6
Add packet of bulgur and quinoa and stir-fry with onions until heated through.
7
Turn off heat and add lemon juice, mint, basil and parsley to pan. Mix well.
8
Serve salmon on a bed of salad greens and tabouleh.
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