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Lemony Baked Salmon With Asparagus and Bulgur

Lemony Baked Salmon With Asparagus and Bulgur
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2011

Nutritional Information

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

Quick Tip

Prefer a milder fish? Substitute striped bass for the salmon.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.