Salmon Tabbouleh Salad
This slimming friendly Salmon Tabbouleh Salad is a lovely summery dish, perfect for anyone calorie counting or following plans like Weight Watchers.
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NutritionPer Serving
- Calories341
- Carbs18g
- Protein34g
- Fat13g
- Saturates2.5g
- Sugars18g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Looking for something light and summery? You’ve found it!
This Salmon Tabbouleh Salad is a great recipe for summer BBQs. The mint and lemon provide little bursts of freshness, and the only thing that you need to cook in a pan is the salmon. If salmon isn’t your thing, this recipe would also work with chicken – just make sure to season it well.
You can prepare the Tabbouleh a couple of hours ahead of time. It keeps really well over night, making tomorrow’s lunch or dinner a doddle. Tabbouleh is a Levantine vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. But to make it slimming friendly we’ve packed lots more veggies in!
What diets is this Salmon Tabbouleh Salad suitable for?
This Salmon Tabbouleh Salad recipe can be made vegetarian as long as you swap out the following ingredients for vegetarian alternatives;
- Salmon fillets
- Chicken stock
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Salmon Tabbouleh Salad?
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We use a granulated sweetener in this recipe that has the same weight and sweetness as sugar. This means you can easily substitute it for the real stuff if you prefer!
If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.
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There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
How many Calories are in this Salmon Tabbouleh Salad?
There are 341 Calories per portion in this Salmon Tabbouleh Salad, which means it falls into our Everyday Light category.
This Salmon Tabbouleh Salad is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Start by making the Tabbouleh – it can be made a couple of hours ahead of time even! Put the bulgar wheat in a bowl and cover with the chicken stock. Tightly cover the bowl with cling film and set aside for 20 minutes.
Step 2
Whilst waiting for the wheat to soak up the chicken stock, prep the tomatoes, cucumber, radishes, sugar snap peas, pepper, red onion and herbs.
Step 3
After 20 minutes fluff up the bulgar wheat (it should be al dente – not too soft) and toss in the prepped vegetables and herbs. Whisk together the balsamic, lemon juice and allspice and stir through. Spray periodically with low calorie cooking spray.
Step 4
Spray a a large frying with low calorie cooking spray, and bring up the heat to high. Dust the salmon with the allspice. Fry for 2 minutes, then flip over for another 2 minutes. Place in the oven at 180°C for 10 minutes until cooked.
Step 5
Put the yogurt, herbs, lemon juice and sweetener in a small high speed blender. Season well and whizz up until smooth.
Step 6
Serve the salmon on the Tabbouleh, with the dressing along side to drizzle over the salmon.
This Salmon Tabbouleh Salad recipe is great for Summer BBQs. Here are some more things to take to your next out-doors gathering;
How do you know when this Salmon Tabbouleh Salad is cooked?
Fluff up the bulgar wheat after 20 minutes. It should be al dente – not too soft.
Fry the salmon on both sides, until lightly browned. After baking for 10 minutes, check it is hot all the way through.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Storing
How long can you keep this Salmon Tabbouleh Salad in the fridge?
Salmon Tabbouleh Salad keeps really well in the fridge for up to 3 days.
Can I freeze this Salmon Tabbouleh Salad?
We would not recommend freezing this recipe.
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Salmon Tabbouleh Salad
This slimming friendly Salmon Tabbouleh Salad is a lovely summery dish, perfect for anyone calorie counting or following plans like Weight Watchers.
-
Prep Time
20 MINS
-
Cook Time
15 MINS
- KCals 341
- Carbs 18G
Instructions
- Start by making the tabbouleh - it can be made a couple of hours ahead of time even! Put the bulgar wheat in a bowl and cover with the chicken stock. Tightly cover the bowl with cling film and set aside for 20 minutes.
- Whilst waiting for the wheat to soak up the chicken stock, prep the tomatoes, cucumber, radishes, sugar snap peas, pepper, red onion and herbs.
- After 20 minutes, fluff up the bulgar wheat (it should be al dente - not too soft) and toss in the prepped vegetables and herbs. Whisk together the balsamic, lemon juice and allspice and stir through. Spray periodically with low calorie cooking spray.
- Spray a a large frying with low calorie cooking spray, and bring up the heat to high. Dust the salmon with the allspice . Fry for 2 minutes, then flip over for another 2 minutes. Place in the oven at 180°C for 10 minutes until cooked.
- Put the yogurt, herbs, lemon juice and sweetener in a small high speed blender. Season well and whizz up until smooth.
- Serve the salmon on the tabbouleh, with the dressing along side to drizzle over the salmon.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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10 comments
See what others have to say
EstherThursday 6th August 2020
Would that work if I use quinoa instead of bulgur wheat?
LisaThursday 6th August 2020
Hi Esther
We’ve not tried it, but I think it would be delicious and sounds like a great twist! Follow the cooking instruction on the pack for best results. Let us know how it turns out!
Claire CliftonWednesday 8th July 2020
Hi, are we sure the calorie count is correct as salmon alone is more than 280?
HollyFriday 28th August 2020
Hi Claire, I’ve just had a look at this recipe and the calories and nutritional information have been altered slightly and are correct on the recipe page. Thanks for your comment
chloeWednesday 26th July 2017
Hi, WOuld this work with Yellow Fish? Ive got 3 Packets to use up but am worried the sauce wont go (As its very different to Salmon). Thanks
Emma TTuesday 12th September 2017
Hi Chloe,
It should do – smoked fish does have a different flavour, but you would have to try it and see if you like it!
TerryFriday 23rd June 2017
Had this for tea tonight, it was delicious. Perfect meal for a hot summer evening.
KateFriday 30th June 2017
Hi Terry
It’s one of our favourites too!
WendySunday 22nd January 2017
Can the tabbouleh keep in the fridge for a few days?
KateSunday 22nd January 2017
Hi Wendy
Yes you can keep it for 2-3 days in the fridge without any problem
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