- Tabbouleh (B11) – 200 g
- Salmon fillet – 180 g
- Butter sauce with lemon thyme – 2-3 tbsp
- Cherry tomatoes – 12 pieces
- Olive oil – 1 tbsp
- Chopped parsley
- Let the tabbouleh thaw as indicated on the package.
- Cut the cherry tomatoes in half, mix them with olive oil and the chopped parsley, and season to taste.
- Sear the salmon fillet in a very hot pan and then finish cooking it in the oven.
- Place the salmon on a bed of butter sauce with lemon thyme and mold the tabbouleh onto the plate.
- Serve with a salad of cherry tomatoes and garnish with lemon thyme.
Tabbouleh
