Salmon with Olive and Tomato Tapenade

Steps

1. Cook bulgur Bring a small pot of salted water to the boil. Heat a drizzle of oil in a pot on medium heat. Add bulgur wheat, bulgur spices and ½ tsp salt and cook for about 1 minute, until fragrant. Add water, bring to the boil, cover and remove from heat. Leave to soak for about 18 minutes or until tender.
2. Cook peas & prep salmon Cook peas in pot of boiling water for about 2 minutes, until bright green and tender then drain. Pat salmon dry and remove any scales or bones. Cut into 4 pieces, season, and set aside.
3. Make tapenade Roughly chop garlic, olives and basil. Finely dice tomatoes. Heat a drizzle of oil in a fry-pan on low-medium heat. Cook garlic and olives for 4 minutes. Add tomatoes, basil and a drizzle of vinegar. Toss to combine and set aside to cool slightly. Reserve pan.
4. Cook salmon Wipe pan clean. Heat a drizzle of oil on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking
5. To finish Grate courgettes. Add courgette, peas and a drizzle of olive oil and vinegar to bulgur and season to taste.
6. Serve bulgur and salmon topped with tapenade