Salmon Tabbouleh Salad

  • 20MINS
  • 15MINS
  • 282KCAL

This slimming friendly Salmon Tabbouleh Salad is a lovely summery dish, perfect for anyone calorie counting or following plans like Weight Watchers.

Easy Peasy Salmon Tabbouleh Salad pinchofnom.com
4

NutritionPer Serving

  • Calories282
  • Carbs17g
  • Protein33g
  • Fat9g
  • Saturates2g
  • Sugars9g

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.

How Weight Watchers friendly is this Salmon Tabbouleh Salad recipe?

  • You need to count 11 Points per portion of this Salmon Tabbouleh Salad recipe if you’re on WW Green.
  • You need to count 4 Points per portion of this Salmon Tabbouleh Salad recipe if you’re on WW Blue.
  • You need to count 0 Points per portion of this Salmon Tabbouleh Salad recipe if you’re on WW Purple.

It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!

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 282 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;

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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.

Our NEW cookbook Everyday Light is OUT NOW!

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 282
  • Carbs 17G
WW Points
  • 11 Green
  • 4 Blue
  • 0 Purple

Ingredients

Salmon

  • 4 large salmon fillets
  • 1/2 tsp ground allspice
  • low calorie cooking spray

Basil and yogurt dressing

  • 25 g chopped basil
  • 120 g 0% greek yogurt
  • 10 g chives chopped
  • 1 lemon juice of
  • 1 tsp granulated sweetener
  • 1 tsp onion powder

Tabbouleh

  • 150 g bulgar wheat
  • 200 g sugar snap peas trimmed and halved
  • 10 small radishes sliced
  • 1 whole cucumber deseeded & chopped
  • 1/2 large red onion chopped finely
  • 300 g baby tomatoes
  • 1 large red pepper deseeded and sliced
  • 25 g flat leaf parsley chopped very finely
  • 25 g mint leaves roughly chopped
  • Some sprays low calorie cooking spray
  • 1 large lemon juice of
  • 1/2 tsp ground allspice
  • 1 tbsp balsamic vinegar
  • 200 ml chicken stock made from boiling water & 1 chicken stock cube

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  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.
  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.
  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.
  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.
  5. Put the yogurt, herbs, lemon juice and sweetener in a small high speed blender. Season well and whizz up until smooth.
  6. Serve the salmon on the tabbouleh, with the dressing along side to drizzle over the salmon.

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6 comments

See what others have to say

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

Reply

    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!

    Reply

TerryFriday 23rd June 2017

Had this for tea tonight, it was delicious. Perfect meal for a hot summer evening.

Reply

    KateFriday 30th June 2017

    Hi Terry
    It’s one of our favourites too!

    Reply

WendySunday 22nd January 2017

Can the tabbouleh keep in the fridge for a few days?

Reply

    KateSunday 22nd January 2017

    Hi Wendy
    Yes you can keep it for 2-3 days in the fridge without any problem

    Reply

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