Orange Balsamic Glazed Salmon

Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.

Step: 1

Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.

Step: 2

Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.

Step: 3

Preheat the oven’s broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.

Step: 4

Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

Per Serving: 461 calories; protein 40.2g; carbohydrates 27g; fat 22.1g; cholesterol 97.1mg; sodium 822.5mg.

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