Let thaw the tabbouleh as indicated on the packaging. Cut the cherry tomatoes in half, mix with olive oil and the chopped parsley and season to taste. Crust the salmon steak in a very hot pan and continue to cook in the oven. Place the salmon on a bed of butter sauce with lemon thyme and divide the tabbouleh in a mold. Serve with a salad of cherry tomatoes and garnish with lemon thyme.
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