Heat the olive oil in a frying pan over a medium heat.

Add the salmon fillets and cook for 3 mins on each side.

Stir in the spring onions and cook for 1 min.

Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.


2)Meanwhile, boil the green beans for 4 mins or until tender.

Drain.

Stir the bulghar wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce.

Serve the salmon on a bed of bulghar and beans, with the rest of the sauce spooned over.