Lemony Baked Salmon With Asparagus and Bulgur

lemonybakedsalmon-asparagus-bulgur
Photo by Ditte Isager
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 375 calories
    • 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

Ingredients

  1. Check 1cup bulgur
  2. Check 1 1/2cups low-sodium vegetable or chicken broth
  3. Check kosher salt and black pepper
  4. Check 1pound asparagus (about 1 bunch), trimmed
  5. Check 1 1/4pounds skinless salmon fillet, cut into 4 pieces
  6. Check 1 lemon, very thinly sliced
  7. Check 2tablespoons chopped fresh dill
  8. Check 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.