![](https://cdn.statically.io/img/www.allrecipes.com/thmb/SK9bBv-c_Ke3aAEmLJl0uO-beeY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5921663-6a43df6a15df484a9c3d1c39315135ae.jpg)
Ingredients
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¾ cup Marie's® Balsamic Vinaigrette, divided
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½ teaspoon freshly ground black pepper
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2 tablespoons honey
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2 teaspoons orange liqueur (such as Grand Marnier®) (Optional)
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1 large navel orange
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4 (5 ounce) salmon fillets
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Sea salt to taste
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1 (5 ounce) package spring salad greens
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1 pound slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces
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1 small fennel bulb, stalks and core removed, thinly sliced
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1 (3 ounce) package shaved Parmesan cheese
Directions
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Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
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Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
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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.
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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.
Nutrition Facts (per serving)
461 | Calories |
22g | Fat |
27g | Carbs |
40g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 461 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 6g | 29% |
Cholesterol 97mg | 32% |
Sodium 823mg | 36% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 19g | |
Protein 40g | 80% |
Vitamin C 41mg | 45% |
Calcium 333mg | 26% |
Iron 6mg | 31% |
Potassium 1295mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.