Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 salads
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

461 calories; protein 40.2g; carbohydrates 27g; fat 22.1g; cholesterol 97.1mg; sodium 822.5mg. Full Nutrition
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