In a non-stick skillet over medium heat, brown the garlic in the oil. Add the lemon slices and salmon pieces. Season with salt and pepper. Cover and cook for 4 minutes, turning over halfway through, or until the salmon is cooked to the desired doneness. Remove from the heat. Let cool. Refrigerate overnight.
In a pot, bring the water to a boil. Remove from the heat. Add the bulgur. Cover and let rest for 15 minutes. Fluff the grains with a fork and transfer to a bowl. Let cool.
Add the tomatoes, herbs, oil, lemon juice and spices to the bulgur. Gently stir to combine. Season with salt and pepper.
In four airtight containers, divide the salmon, tabbouleh and peas.
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.