Ingredients

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• 3 cups water

• 1 cup bulgur

• 1 lb. skinless salmon, cut into 4 fillets

• 1 tsp. salt

• 1/2 tsp. pepper

• 1 small red onion

• 2 tbsp. white wine vinegar

• 1 tbsp. extra-virgin olive oil

• 1 cup mixed baby salad greens

• 4 plum tomatoes

• ⅓ cup fresh basil, chopped

• 8 pitted black olives

Directions

1. Halve and thinly slice onion, quarter tomatoes, and halve olives.

2. In a large saucepan, bring water to a boil. Turn off the heat, add the bulgur, cover, and set aside until cooked, about 30 minutes.

3. While bulgur cooks, sprinkle salmon with ½ tsp.each salt and pepper. Spray a large, nonstick skillet with cooking spray and warm over medium-high heat. Add salmon and cook until opaque in the center, about 3 minutes on each side. Transfer salmon to a plate and let cool to room temperature.

4. Combine red onion, vinegar, oil, and the remaining 1/2 tsp. salt in a large bowl. Drain bulgur and add it to a bowl along with salad greens, tomato, basil, and olives, and toss salad to coat well.

5. Divide salad between 4 plates and top each with a salmon fillet.