Lemon & Zahtar Salmon with a Herby Bulgur Salad and Harissa Dressing

Updated at: Thu, 17 Aug 2023 07:02:52 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle. Zest and juice the lemon. Pour the boiled water for the bulgur wheat (see ingredients for amount) into a large saucepan. Stir in the bulgur, bring back up to the boil over high heat and simmer for 1 min. Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 2

Meanwhile, heat a medium frying pan on medium-high heat with a drizzle of oil. If you'd like to, season the salmon with salt and pepper. Lay the salmon into the pan skin-side down and fry until the skin starts to crisp, 5 mins. To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.

Step 3

Transfer the salmon to a lined baking tray. Rub the flesh with half of the lemon juice, zest and half the zahtar. Flip it over and sprinkle the remaining zahtar on the skin, then cook the salmon skin-side up. Roast on the top shelf of the oven for 10-12 mins. When the salmon has 5 mins left, add the pumpkin seeds to the other end of the tray. IMPORTANT: The salmon is cooked when opaque in the middle.

Step 4

Meanwhile, cut the tomatoes into 1cm pieces. Pick the mint leaves from their stalks (discard the stalks). Roughly chop the mint, rocket and parsley. Next, make the dressing by mixing the remaining lemon juice with the harissa and honey in a small bowl.

Step 5

If you’d like to, season the bulgur with salt and pepper. Stir the remaining lemon zest, tomatoes, rocket, herbs and olive oil (see ingredients for amount) into the bulgur to make your grain salad.

Step 6

Divide the bulgur salad between your plates and top with the salmon. Spoon over the harissa dressing, finally scatter with pumpkin seeds.

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