Lemony Baked Salmon With Asparagus and Bulgur

Lemony Baked Salmon With Asparagus and Bulgur
Ditte Isager
There’s hardly any prep in  this one-pot dish:  The bulgur, asparagus, and salmon all cook together in the oven.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

1
cup
bulgur
1 1/2
cups
low-sodium vegetable or chicken broth
kosher salt and black pepper
1
pound
asparagus (about 1 bunch), trimmed
1 1/4
pounds
skinless salmon fillet, cut into 4 pieces
1
lemon, very thinly sliced
2
tablespoons
chopped fresh dill
olive oil, for serving

Directions

  1. Heat oven to 375° F. In a large, shallow baking dish, combine the bulgur, broth, and ¼ teaspoon each salt and pepper. Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and top with the lemon.
  2. Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes.
  3. Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil.
Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 375
  • Fat 11 g
  • Sat Fat 2 g
  • Cholesterol 90 mg
  • Sodium 491 mg
  • Protein 38 g
  • Carbohydrate 32 g
  • Sugar 2 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 58 mg
What does this mean? See Nutrition 101.