Rinse the bulgar wheat under cold water. Add to a saucepan, cover with cold water and add a pinch of salt. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes until the bulgar wheat is swollen. Drain and set aside to cool.

Add the pumpkin seeds to a dry pan and toast over a medium heat until they begin to pop. Give them a toss and cook for a further 30 seconds. Tip into a bowl and set aside.

Drizzle the oil into the pan you toasted the pumpkin seeds in. Allow the oil to warm up and place the salmon skin side down if you are using fillets with skin and cook for 3 minutes. Carefully, using a spatula turn the fish over and cook for 2 minutes on the other side. Transfer to a plate and squeeze over the juice of 1/2 lemon.

Sprinkle the bulgar wheat with the apple cider vinegar and using a fork fluff it up. Add in the cherry tomatoes, avocado, pumpkin seeds, and crumble in the feta, fork through.

Divide the bulgar wheat between two plates, place a fillet of salmon on top of each mound of bulgar wheat and serve.