- 12 Ounces raw salmon
- 1/2 Cup diced tomatoes
- 1/2 Cup diced red bell peppers
- Salt and pepper, to taste
- 1 bunch asparagus
- 1/4 Teaspoon salt
- 1 Cup water
- 1/4 Cup red wine vinegar
- 1/4 Teaspoon ground black pepper
Preheat oven to 350 degrees F.
Dice tomatoes and peppers; place on a lightly greased baking sheet.
Lightly season both sides of salmon with salt and pepper. Place salmon in a small casserole dish and add water.
Bake salmon and vegetables for about 20 to 25 minutes.
Boil water for asparagus. As it heats, clean and trim asparagus ends. Leave as whole stalks or cut in half. Place in boiling water and cook about 10 minutes or until tender-crisp.
After removing peppers and tomatoes from oven, let cool 2 to 3 minutes. Place in a blender, add vinegar, and purée.
Arrange asparagus on a plate with salmon on top. Drizzle purée over salmon. Season with salt and pepper.