Arugula, asparagus, and salmon with blackberry glaze

Name: Arugula, asparagus, and salmon with blackberry glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 12 ounces wild-caught salmon fillet, skin and bones removed; evoo cooking spray; 2 cups asparagus tips; 2 cups blackberries, divided; 2 teaspoons honey; 4 teaspoons low-sodium soy sauce; 2 teaspoons dark sesame oil; 1/4 cup fresh orange juice; 6 cups arugula (or whatever greens you want)

Main Dish

4 servings

Very Easy

30 min

Ingredients

12 ounces wild-caught salmon fillet, skin and bones removed
evoo cooking spray
2 cups asparagus tips
2 cups blackberries, divided
2 teaspoons honey
4 teaspoons low-sodium soy sauce
2 teaspoons dark sesame oil
1/4 cup fresh orange juice
6 cups arugula (or whatever greens you want)

Preparation

Preparation15 min

Cook time15 min

Preheat oven to 400 degrees F. Divide salmon into 8 equal sized portions.
Mist a baking sheet with cooking spray and place salmon on baking sheet.
Bake for about 18 minutes or until fish is cooked through and begins to flake. Remove from oven and let cool.
Steam asparagus until crisp-tender. Rinse with cool water and place in refrigerator.
Take 16 blackberries and place them in a small bowl. Mash, then add honey, soy sauce, oil and orange juice. Stir to combine (berries will remain chunky).
Arrange lettuce on plates and top with asparagus and 2 pieces of salmon.
Sprinkle reserved blackberries over salmon and drizzle blackberry-soy dressing evenly over plates.