lime salmon with pomegranate, and bulgur

Pre heat oven to 400°F. Brush 1 Tbs. of the oil on the salmon. Combine the lime zest, 1/4 tsp. salt, and a pinch of black pepper. Rub on the top of the fish. Let it rest up to 30 minutes. In a large ovenproof skillet heat the remaining 2 Tbs. of oil over medium heat. Add the scallions, ginger, and garlic. Cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the bulgur and stock, stir until well combined, and cook for about 3 minutes. Put the salmon on top of the bulgur. Season with 1/2 tsp. salt and several grinds of pepper. Transfer the skillet to the oven, and cook until the salmon is just cooked through, 6 to 7 minutes. Remove the skillet from the oven, add a tight fitting lid or cover tightly with foil, and let it sit for 15 minutes. Remove the salmon from the skillet. Use a wooden spoon to fluff the bulgur. Stir in half of the pomegranate arils, half of the cilantro, and a healthy drizzle of oil. Season to taste with salt and pepper. To serve: Add the bulgur then the salmon. Garnish with avocado, cilantro, and the remaining pomegranate. Drizzle with lime juice.