In a medium-sized pot, combine two cups of bulgur with two cups of water. Bring the mixture to a boil over medium-high heat. Once it's boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 12-15 minutes or until the bulgur is fully cooked and the liquid is absorbed. Fluff it with a fork and allow it to cool slightly.
Wash and pat dry your salmon fillets.
In a small bowl, combine the chopped fresh thyme, minced garlic, paprika powder, extra virgin olive oil, lemon juice, and freshly ground black pepper. This will serve as the marinade for the salmon.
Place the salmon fillets on a baking sheet lined with parchment paper. Generously brush the marinade mixture over them, ensuring an even coating.
Bake the salmon in the preheated oven for approximately 7 to 10 minutes, or until the salmon is fully cooked and easily flakes with a fork. Cooking time may vary depending on the thickness of the salmon fillets.
In a medium-sized bowl, combine the halved cherry tomatoes, green pitted olives, diced cucumbers, fresh chopped parsley, chopped fresh mint, and crumbled feta cheese.
In a small bowl, prepare the dressing by whisking together the lemon juice, lemon zest, and olive oil until well combined.
Drizzle the prepared dressing over the Mediterranean salad mixture. Season the salad with salt and freshly ground black pepper to your taste. Gently toss the salad using salad tongs or a spoon to ensure all the ingredients are evenly coated with the dressing, and the seasoning is distributed throughout.
Once the salmon is done baking, remove it from the oven.
To serve individually, place a portion of the bulgur and rocket leaves in each bowl. Top with a salmon fillet and generously spoon the Mediterranean salad on top. Garnish with parsley and fresh mint.
To serve family-style, arrange the bulgur as a base on a large serving platter, with the rocket leaves on the side. Place the salmon fillets on top of the bulgur and then generously spoon the Mediterranean salad over the salmon. Garnish with parsley and fresh mint.