Q : Can I use canned salmon instead of fresh?

A : Yes! While fresh is ideal, canned salmon is a great pantry-friendly swap. Just drain well and flake it into the salad.

Q : Can I use frozen salmon for this recipe?

A : Absolutely. Thaw it completely and pat it dry before roasting.

Q : Is this salmon salad suitable for meal prep?

A : Yes, it holds up well in the fridge. Store salmon and roasted veggies, the bulgar wheat salad and the dressing in separate airtight containers in the fridge for 2-3 days.

Q : Is bulgur the same as cracked wheat?

A : Not quite. Bulgur is pre-cooked and then dried, making it quicker to prepare than cracked wheat.

Q : Is this salmon salad recipe gluten-free?

A : No, but you can make it gluten-free by swapping bulgur for quinoa.

Middle Eastern Salmon Salad with Bulgur Wheat

Name: Middle Eastern Salmon Salad with Bulgur Wheat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: For the Salmon; 4 salmon fillets (about 150g / 5 oz each); 1 medium cauliflower, cut into florets; 1 large red onion, cut in 8 wedges; 3 tbsp olive oil; 1 ½ tsp ground cumin; 1 ½ tsp ground coriander; 1 tsp sumac, plus extra, to serve; Salt and pepper, to taste; For the Bulgar Wheat Salad; 3 cup cooked bulgur wheat (How to Cook Bulgur Wheat); 1 can (400g / 15 oz) chickpeas, drained and rinsed; 1 cucumber, diced; 1/4 cup fresh mint, chopped; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped; Zest and juice of 1 lemon; 2 tbsp olive oil; Pomegranate seeds, for garnish; Serve with Lemon Garlic Dressing or Tahini Yogurt Dressing

Description

This salmon salad is a fresh, vibrant mix of roasted vegetables, flaky salmon, and a lemony bulgur wheat salad—all topped with crunchy pomegranate seeds. It’s a satisfying and healthy dish packed with flavor, perfect for fans of Mediterranean and Middle Eastern cuisine.

Ingredients

For the Salmon

4 salmon fillets (about 150g / 5 oz each)

1 medium cauliflower, cut into florets

1 large red onion, cut in 8 wedges

3 tbsp olive oil

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp sumac, plus extra, to serve

Salt and pepper, to taste

For the Bulgar Wheat Salad

3 cup cooked bulgur wheat (How to Cook Bulgur Wheat)

1 can (400g / 15 oz) chickpeas, drained and rinsed

1 cucumber, diced

1/4 cup fresh mint, chopped

1/4 cup fresh parsley, chopped

2 tbsp fresh dill, chopped

Zest and juice of 1 lemon

2 tbsp olive oil

Pomegranate seeds, for garnish

Serve with Lemon Garlic Dressing or Tahini Yogurt Dressing

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Prepare the cauliflower and onion: In a large bowl, toss the cauliflower florets and red onion slices with 2 tablespoons of olive oil, half of the cumin, coriander, and sumac, along with salt and pepper. Spread evenly on the sheet pan.
Roast the vegetables: Roast for 20 minutes or until starting to brown.
Add the salmon: Drizzle with the remaining olive oil and rub the remaining cumin, coriander, and sumac over the salmon fillets. Season with salt and pepper.
Finish roasting: Return to the oven and roast for another 10-12 minutes or until the salmon is cooked through. Let cool slightly. Flake the salmon into large chunks, set aside.
Combine: In a medium bowl, combine the cooked bulgur wheat, chickpeas, cucumber, mint, parsley, dill, and lemon. Stir well. Transfer the bulgur wheat salad to a large serving platter or salad bowl.
Assemble the salad: Add the flaked salmon and roasted cauliflower mixture on top of the bulgur wheat salad.
Dress the Salad: Drizzle with olive oil and a squeeze of lemon juice or try one of these dressings: Lemon Garlic Dressing or Tahini Yogurt Dressing
Garnish: Sprinkle with pomegranate seeds and extra herbs before serving. Enjoy!

Notes

Make Ahead: Roast salmon and veggies, and prep the bulgur salad a day ahead. Store components separately.

Fridge: Keeps well for up to 2 days. Store dressing separately if possible.

Leftovers: Great in a wrap, pita, or over greens for a quick lunch

Not Freezer Friendly

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Oven Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 1016
Sugar: 7.7 g
Sodium: 709.1 mg
Fat: 46.4 g
Carbohydrates: 59.9 g
Protein: 93 g
Cholesterol: 217.8 mg