Brush some of the peppy raspberry-mustard dressing on the salmon as it cooks, and toss the rest with the salad before serving.
Thaw fish, if frozen. Rinse fish; past dry with paper towels. In a small bowl, whisk together raspberry vinegar, oil, honey mustard, sugar, garlic, and pepper. Remove 2 teaspoons of the oil mixture for brushing fish; set aside remaining oil mixture to toss with pasta.
Preheat broiler. Place fish on the greased unheated rack of a foil-lined broiler pan; tuck under any thin edges. Measure thickness of the fish. Brush the 2 teaspoons oil mixture over fish. Broil fish 4 inches from the heat until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish; if fillet is 1 inch thick, turn once halfway through broiling.)
Meanwhile, cook pasta in boiling salted water according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain well; rinse with cold water and drain again. Return pasta mixture to saucepan. Pour remaining oil mixture over pasta; toss to coat.
Flake cooked salmon. Add salmon to pasta; toss gently. Cover and chill for 2 to 4 hours.
To serve, add berries to pasta mixture; toss gently to mix. Sprinkle with green onions. Makes 4 servings. If desired, sprinkle with cracked black pepper.
2 1/2 starch, 1 1/2 fat, 1 1/2 lean protein, 1 vegetables