• 3 Ratings

Change your definition of "salmon salad recipe" and think fresh with this arugula and bulgur salad that's topped with healthy baked salmon.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl combine the water and bulgur. Cover and let stand for 1 hour; drain.

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  • Meanwhile, preheat oven to 450°F. Line a baking sheet with foil; set aside. In a large bowl whisk together lemon juice, oil, dill, and 1/2 teaspoon salt. Add arugula, cucumber, green onions, and drained bulgur; toss gently to coat.

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  • Rinse salmon; pat dry with paper towels. Place salmon on the prepared baking sheet. Sprinkle with 1/8 teaspoon salt and pepper. Bake for 4 to 6 minutes per 1/2-inch thickness or until salmon begins to flake when tested with a fork. Remove from oven. Break salmon into large chunks.

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  • To serve, divide salmon among serving plates. Spoon bulgur mixture onto salmon. Sprinkle with pomegranate seeds and pine nuts.

Nutrition Facts

370 calories; 14 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 31 mg cholesterol; 402 mg sodium. 620 mg potassium; 45 g carbohydrates; 10 g fiber; 2 g sugar; 19 g protein; 0 g trans fatty acid; 292 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 48 mcg folate; 2 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0