1 cup bulgur
1 1/2 cups low-sodium vegetable or chicken broth
kosher salt and black pepper
1 lb asparagus (about 1 bunch), trimmed
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
1 lemon, very thinly sliced
2 TBSP chopped fresh dill
Heat oven to 375 deg. In a large, shallow baking dish, combine the bulgur, broth, and ¼ tsp 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 tsp salt and ¼ tsp 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. If you wish, you may drizzle just of bit of olive oil before serving.