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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
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1st Keep
 ninman
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