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
Sat fat 2g
How to Make It
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.
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.
Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil.