INGREDIENTS
•
1 cup bulgur
•
1 1/2 cups low-sodium vegetable or chicken broth
•
kosher salt and black pepper
•
1 pound asparagus (about 1 bunch), trimmed
•
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