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Prep Time: 20 mins | Cook Time: 40 mins | Serves: 4

Ingredients

• ¾ c bulgur

• 2 Tbsp olive oil

• 1 lemon, zest and juice

• ¼ tsp kosher salt

• ½ tsp black pepper

• 2 garlic cloves, minced

• ½ c parsley, finely chopped

• 1½ c mint, finely chopped

• 4 stalks green onion, finely chopped

• 1 c ripe tomato, ¼ inch diced

• 1 lb salmon fillets, with skin, cut into 4 portions

• ½ tsp freshly ground black pepper

• 2 Tbsp olive oil

Directions

1. Place bulgur in a small bowl, and add 3/4 cup boiling water. Cover and set aside for 30 minutes. Fluff with a fork after the water is completely absorbed.

2. In a large mixing bowl, combine olive oil, lemon zest and juice, salt, and black pepper. Stir in garlic, parsley, mint, onion and tomato. Add bulgur, and mix well.

3. Season flesh side of salmon fillet with a sprinkle of pepper. Heat olive oil in a large nonstick pan on medium-high. Add skin side up, and sear for 4 minutes. Turn over, and cook another 4 minutes, until fish is barely translucent in the center. Serve over the tabouli.

Nutrition: (per serving) Calories: 393 kcals | Total Fat: 18 g | Saturated Fat: 3 g | Sodium: 253 mg | Carb: 32 g | Protein: 31 g | Fiber: 11 g.

Providence Heart Guide 2019
Basecamp Prevention + Wellness, Providence | providencebasecamp.org