Baked Salmon On Wild Rice And Asparagus With Raspberry-Honey Sauce

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1 1/2 cups wild rice

3 cups lower-sodium chicken broth

4 (6-oz.) salmon fillets, skin removed

1/4 teaspoon coarse salt

1/4 teaspoon cracked black pepper*

3 teaspoons olive oil, divided

3 cups sliced asparagus (1 1/2 inches)

1 1/2 cups fresh or thawed frozen raspberries

1 1/2 tablespoons honey

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