Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey and Grand Marnier to make glaze. Zest orange and add to glaze.
Slice peel off orange removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
Cover broiler pan with non-stick foil. Sprinkle salmon with salt. Broil salmon brushing often with glaze until cooked. Do not turn.
Toss spring mix with asparagus, fennel and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.