Salmon and asparagus with raspberry sauce

Ingredients:

• 4 skinless salmon fillets (approximately 110 g each), preferably wild
• 24 fresh raspberries
• 0.5 cup balsamic vinegar
• 1 tsp. grated orange zest
• 4 tsp freshly squeezed orange juice
• 2 teaspoons of honey
• A little red wine
• Steamed asparagus, for serving

Preparation:

1. Combine the raspberries and vinegar in a small bowl and mash with a fork. Add the orange zest, orange juice, honey, and wine. Stir and set aside.
2. Spray a skillet with cooking spray and place over medium heat. Cook the fish until cooked through, about 4 minutes per side. Set aside.
3. Remove the pan from the heat and dry it thoroughly with a paper towel. Return the pan to medium heat and add the prepared raspberry mixture. Cook, stirring constantly, until the mixture thickens, about 2 minutes.
   
   Pour the sauce over the salmon and serve with asparagus.