Baked Salmon with Ginger-Citrus Sauce

Preheat oven to 450°F.

Prepare the sauce: In a saucepan, combine orange juice, Splenda Sweetener, and sliced ginger. Bring to a rolling boil over medium-high heat. Boil 10–12 minutes or until orange juice has reduced to about 2 tablespoons. Remove from heat; discard ginger slices.

In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.

Whisk butter, 1 tablespoon at a time, into orange juice until melted. Whisk in half-and-half mixture. Return saucepan to medium-high and heat until boiling.

Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

Prepare the salmon and vegetables: Place vegetables in an 8” x 8” baking dish; lay salmon fillets on top of the vegetables. Bake for 10–15 minutes or until salmon flakes easily when tested with a small knife and vegetables are heated through.

Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.