Wild Salmon with Lentil Tabbouleh

Wild Salmon with Lentil Tabbouleh Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 c. fresh organic parsley, finely chopped
  • 1 medium organic cucumber, peeled and diced
  • ½ tsp. organic ground cumin
  • 1 c. organic lentils (try Eden)
  • 1 medium organic tomato, diced
  • ¼ tsp. Celtic sea salt
  • 2 cloves organic garlic, chopped
  • 2 tsp. organic avocado oil
  • ¼ c. organic lemon juice
  • ½ tsp. organic ground coriander
  • 2 tsp. organic ground ginger
  • 2 Tbsp. organic extra virgin olive oil
  • 16 oz. wild salmon fillets
  1. First, combine the salt, ginger, cumin and coriander. Pour seasoning mixture over salmon to coat. Heat a medium safe nonstick skillet over medium heat. Add the avocado oil and heat until shimmering. Add the salmon and cook 4-6 minutes per side, turning once. Remove from heat and cover to keep warm. Place the lentils, parsley, cucumber, tomato, lemon juice, and garlic in a medium non-reactive bowl. Mix well to combine. Divide lentil mixture among plates. Top with salmon. Serve.

Nutrient Information Per Batch

1312.73 kcal Calories, 330.7 mg Calcium, 64.42 g Carbohydrate, 246.4 mg Cholesterol, 68.14 g Total Fat, 23.46 g Fiber, 19.56 mg Iron, 312.89 mg Magnesium 4303.63 mg Potassium, 113.57 g Protein,170.64 mcg Selenium, 1331.92 mg Sodium, 12.21 g Sugars, 7.43 mg Zinc, 9.66g Saturated fat, 0 trans Fat, 37.01 g Monounsaturated fats, 16.21 g Polyunsaturated fats, 11499.2 IU Vitamin A, 4.44 mg Vitamin B6, 14.25 mcg Vitamin B12, 214.85 mg Vitamin C, 0 IU Vitamin D, 5.99 Vitamin E, 2012.57 mcg Vitamin K, 708.02 mcg Folate,1.6 mg Vitamin B1(Thiamin),39.89 mg Vitamin B3(Niacin),2.06 mg Vitamin B2(Riboflavin), 3164.79 mcg Lycopene, 6867.8 mcg Lutein and Zeaxanthin, 1.71 g ALA, 1.44 g EPA, 5 gDHA,1417.26 mg Phosphorous, 1.7 mg Manganese, 140.31 mcg Alpha carotene, 6699.41 mcg Beta carotene, 46.55 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Corn
  • No Yeast
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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