1 large red bell pepper, cored, seeded and cut into 1-inch pieces
1 tablespoon olive oil
Salt and black pepper, to taste
1 orange cut into thin slices
Directions:
In a medium canning jar or small bowl, blend together the ginger and Duplin Gourmet Muscadine Orange Poppy Seed Dressing.
Cut the salmon into 4 equal-size fillets.
Place salmon fillets in a shallow, glass dish. Pour half of the marinade over the fish. Refrigerate remaining marinade for serving. Cover the dish and refrigerate salmon for at least 2 hours.
Preheat oven to 400 degrees. Remove salmon from the refrigerator. Using tongs to pick up the fish, place salmon on one third of a large sheet pan, leaving an inche of space between pieces. Discard the marinade.
Place trimmed asparagus and cut red bell peppers in a large bowl. Drizzle olive oil over vegetables and toss vegetables to coat with oil. Place vegetables in a single layer on the remaining two-thirds of the sheet pan.
Sprinkle fish and vegetables with salt and black pepper. Lay 1 or 2 orange slices over each salmon fillet.
Place sheet pan in the oven and cook for 15 minutes.
While fish is cooking, remove the remaining Ginger Orange Poppy Seed marinade from the refrigerator and bring to room temperature.
Remove pan from the oven. Evenly divide vegetables among 4 plates. Top vegetables on each plate with one salmon fillet. Drizzle 2 tablespoons of the remaining Ginger Orange Poppy Seed marinade over the fish. Serve with remaining fresh orange slices to squeeze over the fish.