Salmon with Fennel Orange Slaw and Asparagus

• 4 pieces Salmon
• 1 bunch Asparagus, Trimmed
• 1 teaspoon Olive Oil
• 1 bulb Fennel, Cored And Thinly Sliced
• 1 whole Orange, Segmented And Chopped
• 1/2 bulbs Shallot, Sliced
• 1 teaspoon Olive Oil
• Salt And Pepper, to taste

1. Preheat broiler to the highest setting.
2. Line a baking sheet with foil and grease with olive oil.
3. Place salmon on the baking sheet, skin side down.
4. Liberally salt and pepper the fish.
5. Place in the oven for about 3-4 minutes or until salmon is about 75 percent cooked through.
6. Turn over and crisp up the skin for another 2-3 minutes.
7. Meanwhile, heat olive oil in a pan over medium heat.
8. Add the asparagus and saute for 3-5 minutes or until tender.
9. Season with salt and pepper.
10. Set aside.
11. Combine all remaining ingredients for the slaw in a small bowl.
12. Place 1/4 of the asparagus on a plate.
13. Top with salmon and a spoonful of slaw.

salmon, olive oil, bulb fennel, orange, shallot, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/salmon-with-fennel-orange-slaw-and-asparagus/ (may not work)