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Lemony Baked Salmon With Asparagus and Bulgur
- 1 cup bulgur
- 1 1/2 cups low-sodium vegetable or chicken broth
- 1 pound kosher salt and black pepper
- 1 1/4 pounds asparagus (about 1 bunch), trimmed
- 1 skinless salmon fillet, cut into 4 pieces
- 2 tablespoons lemon, very thinly sliced
Directions:View on Real Simple
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