Begin by adding the bulgur wheat and water to a saucepan, along with a pinch of salt. Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until the water has been absorbed and the bulgur is tender.

While the bulgur wheat cooks, season the salmon fillets with salt, pepper, and a splash of lemon juice. In a frying pan, heat a small amount of oil over medium heat and cook the fillets for 5-7 minutes on each side, or until they are golden brown and cooked through. Once done, remove the salmon from the pan and set aside.

In the same pan, add the chopped red and green bell peppers, along with the red onion. Sauté the vegetables for 3-5 minutes until they become tender and slightly charred.

While the vegetables cook, wash and chop the romaine lettuce. Set it aside.

To serve, layer the bulgur wheat, sautéed vegetables, and fresh lettuce in a bowl. Place the salmon fillets on top, drizzle with a splash of lemon juice, and sprinkle with crumbled feta cheese. For an extra touch, garnish with a lime wedge.