Preheat oven to 425°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon butter, 1½ teaspoons garlic and ¼ teaspoon each salt and pepper; spread potatoes on prepared pan and roast 15 minutes.
In medium bowl, toss asparagus and remaining 1 tablespoon butter, ½ teaspoon garlic, and ¼ teaspoon each salt and pepper.
In small bowl, whisk preserves and soy sauce. Makes about 1/3 cup.
Push potato mixture to 1 side of pan; place asparagus mixture in center of pan. Place salmon on pan next to asparagus; brush with preserves mixture and gently press pecans onto salmon. Roast salmon and vegetables 15 minutes or until internal temperature of salmon reaches 145°, potatoes are tender, and asparagus is tender-crisp. Makes about 5 cups vegetables.
Approximate nutritional values per serving (1 salmon fillet, about 1¼ cups vegetables): 523 Calories, 26g Fat (6g Saturated), 105mg Cholesterol, 647mg Sodium, 36g Carbohydrates, 4g Fiber, 10 Sugars, 37g Protein
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