Bulgur with Herbs and Lemon-Baked Salmon

How to prepare bulgur with herbs and lemon-baked salmon

1. Place the salmon in a non-stick, heat-resistant dish (just big enough to hold the fish). Sprinkle with salt and pour the oil on top.
   
2. Zest 1/4 of the lemon and set aside until needed. Cut the remaining lemon into thin slices and place between and around the fish.
3. Bake the salmon at 200C for 20 minutes (for medium, still succulent) or 12-15 minutes (for those who prefer it rare). Although I prefer it rare, this time I left it 20 minutes to see how it turns out, since I know many prefer it more cooked to be "safe".
4. While the salmon cooks, boil the bulgur in salted water. It takes about 10 minutes, but check it after that time. Drain the bulgur and sprinkle with a little salt.
5. Finely chop all the herbs (dill, parsley, green onion).
   
7. When the salmon is done, remove the dish from the oven and quickly transfer the fillets to a plate.
8. In the dish you should have some sauce and the baked lemon slices. Add the herbs and stir quickly, just until mixed into the hot sauce. Add the bulgur and lemon zest and mix, tasting for salt.
   
9. Place the bulgur on a platter. Break the salmon fillets (without skin) on top. Serve immediately. It's also good at room temperature.
   

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