Lemon-Dill Bulgur Salad with Salmon

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  • Makes: 4 servings
  • Makes: 1 1/2 ounces salmon and 1 1/4 cups bulgur mixture each
  • Prep: 20 mins
  • Stand: 1 hr
  • Bake: 4 mins to 6 mins 450° per 1/2-inch thickness

Lemon-Dill Bulgur Salad with Salmon

Directions

  1. In a large bowl combine the water and bulgur. Cover and let stand for 1 hour; drain.
  2. Meanwhile, preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. In a large bowl whisk together lemon juice, oil, dill, and 1/2 teaspoon salt. Add arugula, cucumber, green onions, and drained bulgur; toss gently to coat.
  3. Rinse salmon; pat dry with paper towels. Place salmon on the prepared baking sheet. Sprinkle with 1/8 teaspoon salt and pepper. Bake for 4 to 6 minutes per 1/2-inch thickness or until salmon begins to flake when tested with a fork. Remove from oven. Break salmon into large chunks.
  4. To serve, divide salmon among serving plates. Spoon bulgur mixture onto salmon. Sprinkle with pomegranate seeds and pine nuts.
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Nutrition Facts (Lemon-Dill Bulgur Salad with Salmon)

  • Per serving:
  • 370 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 31 mg chol.,
  • 402 mg sodium,
  • 45 g carb.,
  • 10 g fiber,
  • 2 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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