In a medium size stockpot combine already boiled water, bulgur, onion, olive oil, smoked paprika powder, salt and pepper. Simmer for about 12-15 minutes.
Wash bell peppers and cherry tomatoes. Season with salt and pepper (olive oil to taste).
Wash salmon. Season with salt and pepper.
Place salmon, bell peppers and cherry tomatoes in a glass bakeware (baking dish).
Preheat oven to 250C and cook for about 35-40 minutes.
Decorate with basil leaves and enjoy!