Crispy Paprika Salmon with Sundried Tomato Yoghurt and Bulgur Wheat Salad

This crispy panko salmon is the perfect weeknight dinner, it is super quick to throw together and is a great way to use up some stale sourdough you might have hanging around in the cupboard (or you can just use panko instead). The breadcrumbs are mixed with some spices, lemon zest and parsley to give a lovely crispy topping to the salmon which has a thin layer of dijon mustard across the top. Paired with a punchy sundried tomato yoghurt and fresh bulgur salad packed with plenty of fresh mint, peppers, tomatoes and cucumbers, this is a healthy dinner which will satisfy all tastebuds.

(Serves 4 - £2.34 per portion)

1. First, prepare the breadcrumbs. Cut a loaf of stale bread (I used sourdough) into chunks and whizz in a food processor until they are breadcrumb consistency. Put 75g in a bowl with a large handful of finely chopped parsley, the juice of a lemon, 1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp red pepper flakes or 1/2 tsp crushed chilliest and 1 tsp ground cumin. Add a good glug of olive oil and some seasoning and mix well.
2. Place the salmon fillets skin side down on a parchment flumes baking tray. Spread 1 tsp dijon mustard over the top of each fillet and pat the breadcrumb mixture on top until well coated.
3. Bake near the top of the oven at 200C/180C fan for 10-12 mins until golden and crispy.
4. Meanwhile add 2 tbsps sundried tomatoes and 70g full fat natural yoghurt in a blender with some seasoning. Blitz and set aside.
5. For the bulgur wheat, add 300g cooked and cooked bulgur wheat to a large bowl and add 200g chopped cherry tomatoes, 2 chopped red peppers, half a deseeded and chopped cucumber, a large handful of mint, a squeeze of lemon juice and 1 tbsp sumac. Mix well and season to taste.
5. Spoon the bulgur wheat into bowls and top with the crispy salmon, a drizzle of the yoghurt and some more fresh mint leaves. Enjoy.