Easy-bake salmon with bulgur wheat and greens

Ingredients:

For the salmon

4 salmon fillets

1 tbsp olive oil

1 tbsp lemon juice

1 tsp honey

1 garlic clove, crushed

½ tsp dried mixed herbs

For the bulgur wheat

200g bulgur wheat (uncooked)

400ml hot vegetable stock (1 stock cube in boiling water)

Small handful of fresh parsley, chopped

Juice of ½ lemon

For the greens

200g cabbage (shredded)

150g peas (fresh or frozen)

Directions:

Prepare the salmon

• Preheat your oven to 200°C (180°C fan)
• Line a baking tray with foil or baking paper
• In a small bowl, mix together the olive oil, lemon juice, honey, garlic, and herbs.
• Place the salmon fillets on the tray and brush the mixture evenly over the top.
• Bake in the oven for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork.

Cook the bulgur wheat

• Heat the olive oil in a saucepan over medium heat.
• Stir in the bulgur wheat and pour over the hot vegetable stock.
• Bring to the boil, then cover and reduce to a gentle simmer according to the manufacturer’s instructions, until the liquid is absorbed.
• Remove from the heat, fluff with a fork, and stir through the parsley and lemon juice.

Prepare the greens

• Bring a pan of water to the boil.
• Add the shredded cabbage and cook for 3 minutes, then add the peas and cook for another 2 minutes.
• Drain well and toss with butter or olive oil.

To serve

• Spoon the bulgur wheat onto each plate, top with a salmon fillet, and add a generous serving of greens on the side.
• Finish with an extra squeeze of lemon juice and a sprinkle of parsley if you like. For younger children, flake the salmon and mix through the bulgar wheat.