Pan-Seared Salmon with Tabbouleh and Herb Purée

Season salmon fillets with salt and pepper.

Heat a non-stick skillet over medium-high heat with olive oil.

Place salmon skin-side down and sear for 4–5 minutes until crispy.

Flip and cook the other side for 2–3 minutes or until just cooked through.

For the tabbouleh: combine cooked bulgur, chopped parsley, mint, diced cucumber, and red onion. Season with lemon juice, olive oil, salt, and pepper.

For the herb purée: blend fresh herbs with a little Greek yogurt, garlic, and lemon juice until smooth.

Plate the salmon over a smear of herb purée, add a portion of tabbouleh, and drizzle with a light chili oil if desired. Garnish with microgreens.