Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
Pour the sauce over the salmon and serve with asparagus on the side.
Recipe courtesy of Keri Glassman