Ingredients

• 475g/1lb 1oz salmon
• boned and skinned
• 250g/8oz bulgur wheat
• 85g/3oz frozen peas
• 200g/7oz runner beans
• chopped
• 2 tbsp chopped chives
• 2 tbsp chopped flat leaf parsley
• salt and freshly ground black pepper
• 2 lemons
• halved
• 4 tbsp low-fat yoghurt

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Wrap the salmon in foil and cook for 15 minutes
• or until the salmon is cooked through.
• Meanwhile
• place the bulgur wheat in a medium sized lidded pan. Add boiling water to reach 1cm/½in above the bulgur wheat. Cover with the lid and simmer over a medium heat for 12-15 minutes
• or until the bulgur wheat is tender and has absorbed the water.
• Cook the peas and beans in a pan of boiling water until done to your liking
• then drain.
• Flake the salmon and mix it into the bulgur wheat with the peas and beans. Add in the chives and parsley. Season with salt and freshly ground black pepper.
• Serve with lemon halves and yogurt.