Lemon and Herb Salmon

• Place a medium pot over medium heat with a drizzle of oil.
• Once hot, add the chopped onion and cook until soft, 3-4 mins. Stir often.
• Add 240ml water (double for 4p), stir in the stock and bring to the boil.
• Stir in the bulgur, bring back up to the boil and simmer for 1 min.
• Cover the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.

• Place a large pan over medium-high heat (no oil).
• When hot, add the courgette and cook until charred, 3-4 mins. Turn only every so often—this will allow the courgette to pick up a nice colour.
• Once cooked, season with salt and pepper.
• Transfer half the charred courgette to a bowl and cover to keep warm.
• Chop the remaining courgette into small pieces and set aside.

• Return the (now empty) pan to high heat.
• Once hot, carefully place your salmon into the pan, skin-side down.
• Spoon over any remaining oil from the bowl.
• Cook for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: The fish is cooked when opaque in the middle.

TIP: To get crispy skin on the fish don't move it around when it's cooking skin-side down.

• Meanwhile, to a small bowl add 1½ tbsp oil (double for 4p), a squeeze of lemon juice and half the parsley.
• Season with salt and pepper.
• Mix well and set aside.
• Fluff up the bulgur with a fork.
• Stir through the tomatoes, chopped courgette, remaining parsley and a small squeeze of lemon juice.