Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
461 Calories
Recipe Instructions
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.
Ingredients
2 tablespoons honey
½ teaspoon freshly ground black pepper
sea salt to taste
4 (5 ounce) salmon fillets
¾ cup Marie's® Balsamic Vinaigrette, divided
2 teaspoons orange liqueur (such as Grand Marnier®) (Optional)
1 large navel orange
1 (5 ounce) package spring salad greens
1 small fennel bulb, stalks and core removed, thinly sliced