Ingredients
Total Time: 20 min
3/4 cup vegetable broth
12 oz asparagus spears, ends trimmed
2, six ounce salmon filets (frozen or fresh)
Glaze
1/4 cup berry jam preserves
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp cumin
1 tsp paprika
salt & pepper to taste
Preparation
