This meal was especially chosen so that I could try an ingredient I had been meaning to get around to–bulgur. I read about it in Real Simple’s list of the 30 healthiest foods along with quinoa, and once I had made the latter I was hooked and couldn’t think to deviate from this new wonder food. Bulgur boasts a long list of good-for-you qualities, including more fiber than brown rice, calcium, potassium, and B vitamins. I thought, why not give it a try? And this recipe is an all in one, pile it all together and bake it kind of recipe, which makes me love it even more. Its simplicity and healthfulness make it a great, light dinner for the start of summer.
lemony baked salmon with asparagus and bulgur
(from the April 2011 real simple magazine)
|1 ½||cups chicken broth|
|1||pound asparagus, trimmed|
|1 ¼||pounds boneless, skinless salmon, cut into 4 pieces|
|1||lemon, sliced thin|
|sea salt and black pepper|
- Heat oven to 375°
- In a 9×13 glass pan, combine the bulgur, broth, and 1/4 tsp each of salt and pepper. Arrange the asparagus in a flat layer on top, then place the salmon on top of that. Season the salmon with salt and pepper and top with slices of lemon (I recommend if you have lemon juice on hand to give it a couple extra squirts for flavor).
- Cover the dish with foil and and bake for 25 to 30 minutes, or until the salmon is cooked through.