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Grilled Lemon Herb Salmon with Quinoa-Free Tabbouleh
Grilled Lemon Herb Salmon with Quinoa-Free Tabbouleh

Grilled Lemon Herb Salmon with Quinoa-Free Tabbouleh
A refreshing and nutritious dinner featuring grilled salmon and a vibrant tabbouleh salad.
Grilled Lemon Herb Salmon with Quinoa-Free Tabbouleh

To provide a balanced meal rich in protein and healthy fats, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 2
    item
     salmon fillet
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 50
    g
     parsley
  • 100
    g
     cucumber
  • 2
    item
     tomato
  • 1
    item
     red onion
  • 20
    g
     mint leaves
  • 150
    g
     bulgur wheat
  • 100
    g
     feta cheese
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 30 minutes
Grilled Lemon Herb Salmon with Quinoa-Free Tabbouleh
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Squeeze the juice of the lemon over the salmon fillets and season with salt and black pepper.
  3. Brush the salmon with olive oil and place on the grill. Cook for about 5-7 minutes on each side until cooked through.
  4. Meanwhile, cook the bulgur wheat according to package instructions and let it cool.
  5. In a large bowl, combine chopped parsley, cucumber, tomatoes, red onion, and mint leaves.
  6. Add the cooled bulgur wheat to the vegetable mixture.
  7. Crumble feta cheese into the salad and mix well.
  8. Serve the grilled salmon alongside the tabbouleh salad.
Nutrition Per Serving 800 g Per 100g
Energy 1600 kcal 200 kcal
Protein 90 g 11.3 g
Fibre 20 g 2.5 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 150 g 18.8 g
Fat 80 g 10.0 g
  • 2
    item
     salmon fillet
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 50
    g
     parsley
  • 100
    g
     cucumber
  • 2
    item
     tomato
  • 1
    item
     red onion
  • 20
    g
     mint leaves
  • 150
    g
     bulgur wheat
  • 100
    g
     feta cheese
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the grill to medium-high heat.

Squeeze the juice of the lemon over the salmon fillets and season with salt and black pepper.

Brush the salmon with olive oil and place on the grill. Cook for about 5-7 minutes on each side until cooked through.

Meanwhile, cook the bulgur wheat according to package instructions and let it cool.

In a large bowl, combine chopped parsley, cucumber, tomatoes, red onion, and mint leaves.

Add the cooled bulgur wheat to the vegetable mixture.

Crumble feta cheese into the salad and mix well.

Serve the grilled salmon alongside the tabbouleh salad.

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