• Halve and peel the onion. Chop half (double for 4p) into small pieces.
• Zest half the lemon (double for 4p). Cut in half. Roughly chop the parsley (stalks and all).
• Trim the courgette and slice into 1cm rounds. Quarter the tomatoes.
• In a large bowl, mix the lemon zest, salt, pepper and 1 tbsp oil (double for 4p).
• Add the salmon. Turn to coat and set aside. IMPORTANT: Wash hands and equipment after handling raw fish.

• Place a pot over medium heat with a drizzle of oil.
• Once hot, add the chopped onion and cook, stirring, until softened, 3-4 mins.
• Add 240ml water (double for 4p), stir in the stock powder 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.

• Meanwhile, 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 oil remaining in the bowl.
• Cook skin-side down for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Fish is cooked when opaque in the middle.

TIP: To make the fish more crispy, 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.

• Share the jewelled bulgur between bowls or deep plates, then top with the charred courgette rounds and crispy salmon.
• Taste and season with salt, pepper and more lemon juice if needed.
• Drizzle over the herby dressing to finish.