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


  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.