Spinach, Asparagus & Salmon with Blackberry Glaze

This is a gorgeous, bright summer meal. Baking the salmon and steaming the asparagus are good ways to make the meal cleaner, but I decided to sauté the asparagus in a tiny bit of butter to give them a nice, rich taste. This was my first experience steering away from my usual way of cooking salmon (frying and then serving with lemon juice... which, I must say, is still very, very delicious!). The bright pink salmon, purple berries and a background of deep green veggies definitely satisfied both the eye and the tummy. This meal looks difficult, but it's really, really not. From Clean Eating magazine. Bon Apétit!

Ingredients:
- Salmon fillet, skin and bones removed
- Olive oil cooking spray
- 2 cups asparagus tips
- 2 cups blackberries
- 1-2 peaches
- 2 tsp. raw honey
- 4 tsp. soy sauce
- 2 tsp. dark sesame oil
- 1/4 cup orange juice
- 6 cups greens (ex. spinach, arugula, dandelion... be creative!) 
- 4 large scallions, cut on the diagonal


Instructions:
1) Preheat oven to 400 degrees. Given that you're not baking much, I recommend you cook up your fish in a toaster oven if you have one. Mist a baking sheet and divide the salmon in to individual servings. Bake the salmon for about 18-20 minutes (when done the salmon will flake but still stay together). 
2) Cook the asparagus by steaming either in the microwave or with a steamer (or you can sauté in butter which I recommend!)
3) Take about 16 blackberries and put them in a small bowl; set the remaining blackberries aside. Mash the 16 blackberries, the add honey, soy sauce, oil and orange juice. Stir to combine (your berries will still be chunky).
4) Serve! Arrange the greens, asparagus and salmon on your plate and then drizzle with the blackberry glaze. You can garnish your salad with orange zest and the remainder of your blackberries.