1½ cups wild rice 3 cups lower-sodium chicken broth 4 (6-oz.) salmon fillets, skin removed ¼ teaspoon coarse salt ¼ teaspoon cracked black pepper* 3 teaspoons olive oil, divided 3 cups sliced asparagus (1½ inches) 1½ cups fresh or thawed frozen raspberries 1½ tablespoons honey
1.Heat oven to 475°F. Cook rice according to package directions, substituting 3 cups chicken broth for water.
2.Sprinkle salmon with salt and pepper. Heat large skillet over medium heat until hot. Add 1½ teaspoons of the oil; heat until hot. Cook salmon top-side down 2 to 3 minutes or until light brown (do not turn); remove salmon. Add remaining 1½ teaspoons oil to skillet; cook asparagus 2 minutes or until bright green.
3.Spread rice in 13x9-inch baking pan; arrange asparagus and salmon over rice. Bake 7 to 10 minutes or until salmon just begins to flake. Heat broiler. Broil 1 minute or until salmon is golden brown.
4.Meanwhile, cook raspberries, honey and 2 tablespoons water in medium saucepan over medium-high heat until of sauce consistency. Drizzle over salmon; pass remaining sauce. TIP *To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side of meat mallet or heavy pan until coarsely crushed.
No nutrition information available