Prepare grill for direct grilling. Sprinkle paprika over salmon fillets. Brush marinade over salmon; let stand at room temperature 15 minutes.

Brush asparagus and onion slices with olive oil; season to taste with salt and pepper.

Place salmon, skin-side down, in center of grid over medium coals. Arrange asparagus spears and onion slices around salmon. Grill salmon and vegetables on covered grill 5 minutes.

Turn salmon, asparagus and onion slices. Grill 5 to 6 minutes more or until salmon flakes easily when tested with a fork and vegetables are crisp-tender. Separate onion slices into rings; arrange over asparagus.

This recipe yields 6 servings.

Exchanges Per Serving: 4 Meat, 1 Vegetable.

Nutrition Facts: Calories 255; Calories from Fat 30%; Total Fat 8g; Saturated Fat 1g; Protein 35g; Carbohydrates 8g; Cholesterol 86mg; Sodium 483mg; Dietary Fiber 2g.