|10 min||55 min||2|
|15 medium spear(s)||Asparagus|
|2 fillet (170g)||Atlantic salmon, wild|
|1 tbsp||Basil, fresh|
|1 tsp unpacked||Brown sugar (for dessert)|
|1/2 cup||Bulgur, dry|
|2 tsp||Butter, salted (for dessert)|
|2 tbsp drained||Capers, canned|
|4 olive(s)||Kalamata olives (chopped)|
|1 medium||Lemon (sliced for garnish)|
|2 tbsp||Maple syrup (for dessert)|
|1 medium||Peach (for dessert)|
|2 tbsp||Rolled oats, dry (for dessert)|
|1 medium||Tomato (diced)|
|1/2 cup||Vegetable stock/broth|
|1 tbsp||Walnuts (chopped, for dessert)|
|1/2 cup||White wine|
In an ovenproof dish, combine the bulger, broth and wine, and lay the asparagus on top.
Place the salmon on top the asparagus, and season with lemon slices, salt and pepper.
Cover and bake for 20 minutes at 350. Uncover and bake for an additional 5 minutes.
While the salmon is baking, combine the tomato relish ingredients in a bowl, and prepare
the peaches in an ovenproof dish.
Drizzle the peaches with maple syrup. In a bowl combine the remaining dessert ingredients - top each evenly. Bake at 350 for 30 minutes covered with foil (while you are enjoying dinner).
Serve salmon dinner among 2 plates and garnish with tomato relish.