In a small bowl, mash raspberries and balsamic vinegar with a fork.
Stir in orange juice, orange peel, honey, and red wine until combined.
Coat a nonstick skillet with avocado or coconut oil cooking spray and place over medium heat. Cook 4 skinless 4 to 6-ounce salmon fillets for about 4 minutes per side, or until cooked through. Transfer to a plate.
Wipe skillet clean with a paper towel and return to medium heat. Add the reserved raspberry mixture. Cook, stirring constantly, for 2 minutes, or until just thickened.
Pour sauce over salmon and serve with cooked asparagus or another green vegetable on the side.