Moroccan Baked Salmon with Asparagus and Spiced Buffalo Yoghurt

Steps

1. oven to 220°C. Preheat an oven tray. Bring a full kettle to the boil.
2. Pat salmon dry with paper towels, remove any remaining pin bones and cut in half. Place in medium bowl with first measure of Moroccan paste and olive oil and toss to combine. Set aside to marinate.
3. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15–18 minutes, until grains are tender. Drain well and return to bowl. While bulgur is cooking, prepare the rest of the meal.
4. In a small bowl mix together buffalo yoghurt and cumin. Season to taste with salt and set aside. Cut each asparagus spear into thirds and toss to coat in a small bowl with second measure of Moroccan paste and a drizzle of olive oil. Season with salt and pepper and set aside.
5. When bulgur has about 10 minutes cook time remaining, place marinated salmon fillets on a piece of baking paper, on preheated tray. Top with any remaining Moroccan paste from bowl and bake for 6–8 minutes, until just cooked through. Remove from tray and cover with foil to rest for 3–5 minutes.
6. Add asparagus to oven tray and cook for 3–5 minutes, until tender but still crunchy. Peel and dice orange 1cm and finely chop mint and coriander. Add all to drained bulgur, along with all remaining orange bulgur salad ingredients and mix well. Season to taste with salt and pepper.
7. Divide orange bulgur salad between plates. Top with asparagus and Moroccan baked salmon. Drizzle with buffalo yoghurt and sprinkle over almonds.