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1: Preheat oven to 400˚F. Cook rice according to package directions.
2: With a peeler, slice 2 thin 10-inch-long strings of orange peel; set aside. Zest and juice oranges. Divide asparagus in half and tie 1 orange peel string around each half. Mist a baking sheet with cooking spray and add asparagus. Mist asparagus with cooking spray and drizzle with 1 tsp reserved orange juice. Season with salt and pepper and bake until tips begin to brown, about 10 minutes.
3: Meanwhile, in a large, deep skillet, combine vinegar, ½ cup water, remaining orange juice, maple syrup and all but 1 tsp orange zest. Heat on medium-high and bring to a boil. Add salmon and bring to a gentle simmer. Reduce heat to low, cover and cook until flesh flakes easily when tested with a fork, 7 to 10 minutes. With a slotted spatula, remove salmon from skillet and cover to keep warm.
4: Increase heat on skillet to high and cook vinegar mixture until reduced by half, about 5 minutes. Transfer liquid to a blender and add ricotta and yogurt. Blend until smooth
5: Serve salmon and asparagus over rice. Top with ricotta mixture and remaining orange zest, dividing evenly.
- Serving Size 1 salmon fillet, 1 ⁄2 bunch asparagus, ½ cup ricotta mixture, ½ cup rice
- Calories 459
- Carbohydrate Content 54 g
- Cholesterol Content 70 mg
- Fat Content 33 g
- Fiber Content 7 g
- Protein Content 35 g
- Saturated Fat Content 2 g
- Sodium Content 162 mg
- Sugar Content 19 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 3 g