Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Chop your cherry tomatoes in half

Peel and roughly chop your red onion[s]

Boil half a kettle

Add the chopped tomatoes and onion to a baking tray (or two) with a drizzle of olive oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 10-15 min or until the onion is cooked and starting to crisp

While the tomatoes and onion are cooking, add your bulgur wheat and vegetable stock mix to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot and set aside until later

Meanwhile, remove and discard the skin from your salmon fillet[s]

Combine the juice of your lemon[s] with 2 tbsp [3 tbsp] [4 tbsp] olive oil, your dried oregano, half of the chopped garlic (you'll use the rest later!) and a pinch of salt in a medium bowl

Give everything a good mix up – this is your herb marinade

Dip the salmon fillet[s] in the herb marinade (reserve the remaining marinade)

Roughly chop your cucumber and add to a bowl with your natural yoghurt and the remaining chopped garlic (don't like raw garlic? Just add half!)

Season with a pinch of salt and pepper and give everything a good mix up – this is your tzatziki

Once the tomatoes and onion[s] are crisp, add them to the cooked bulgur with the chopped parsley and give it a good mix up – this is your Mediterranean-style veg bulgur

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the coated salmon to the pan and cook for an initial 4-5 min

After 4-5 min, turn the salmon, add the remaining herb marinade to the pan and cook for a further 4-5 min or until the salmon is cooked through - this is your lemony salmon

Serve the lemony salmon over the Mediterranean-style veg bulgur with the tzatziki on the side