- 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.