Ingredients

• 7 oz raw salmon (should yield one 5-oz cooked serving)
• 1 cup (12 medium 5-¼” to 7” spears) asparagus
• ¼ cup bell pepper, diced
• ¼ cup (1/2 medium 2-3/5”) tomatoes, diced
• ½ cup (4 oz) water
• 2 Tbsp red wine or white wine vinegar
• Dash of salt and/or pepper (optional)
• Non-stick cooking spray

Direction

Preheat oven to 350°F. Place Salmon in an oven-friendly baking pan. Add water to pan to help keep salmon moist while baking. Bake salmon 25-30 minutes. Dice tomatoes and peppers; place diced peppers and tomatoes on cookie sheet and spray non-stick cooking spray over vegetables until lightly covered. Bake/roast in oven with salmon 20-25 minutes. Boil water for asparagus (~9 minutes). While water heats, clean and trim asparagus ends; leave as whole stalks or cut in half. Place asparagus into pot of boiling water. Cook on medium heat 10 minutes or until al dente (tender-crisp). Remove peppers and tomatoes from oven and let cool 2-3 minutes; add peppers, tomatoes, and vinegar to blender. Blend until applesauce consistency. Place asparagus on plate, then place salmon on top. Drizzle puree over salmon.