Italian Bulgur Salad with Pan-Fried Salmon Fillet

Bring the bulgur to a boil with twice the amount of lightly salted water (approx. 400 ml). Simmer gently over low heat for about 10 minutes, then remove from the heat and leave covered to swell for another 10 minutes. Afterwards, fluff with a fork and let cool.

In a small pan without oil, toast the pine nuts until golden brown, transfer to a plate and set aside. Halve the cherry tomatoes, roughly chop the Kalamata olives, and slice the basil leaves into thin strips. Pick over the rocket and pat dry.

For the lemon dressing, whisk together the juice and a little fine zest of the lemon with 2 tbsp of olive oil, the finely grated garlic clove, salt, and freshly ground pepper until creamy. Thoroughly mix the cooled bulgur with the dressing, cherry tomatoes, olives, and basil.