• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Cut zucchini into 1/4-inch half moons. 
• Poke tomatoes with a fork. 
• Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
• Transfer to a plate and carefully wipe out pan.

• In the same pan (from step 2), add 1/2 tbsp (1 tbsp) oil, then swirl the pan to melt. 
• Add zucchini and tomatoes. 
• Cook 3-4 min, stirring often, until tender.
• Season with salt and pepper. 

• Flake salmon into large pieces.
• Add pesto and 2 tbsp (4 tbsp) water to the same pan. Cook, stirring occasionally, thinkens slightly, 2-3 min.**
• Add salmon to the pan, then stir to coat.
• Season with salt and pepper, to taste.

• Meanwhile, roughly chop parsley.
• Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter and half the parsley. 
• Divide bulgur between plates. 
• Top with salmon-pesto mixture. 
• Sprinkle with remaining parsley.

If you've opted to get salmon, Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until golden. Flip salmon and continue cooking for 2-3 min, until cooked through.**Transfer to a plate and carefully wipe out pan. Use the same pan to cook veggies in step 3.

Flake salmon into large pieces. Add to finshed sauce

Divide bulgur between plates. Top with salmon-pesto mixture.