1. Preheat oven to 425°F.
2. Place salmon in a large resealable bag. In a small bowl, whisk together salad dressing, orange zest, and juice. Pour 2/3 cup of the mixture over salmon. Set remaining marinade aside. Close bag; turn bag to coat. Marinate at room temperature for 15 minutes, turning bag occasionally.
3. Meanwhile, in a medium saucepan, bring water, oil, and salt just to boiling. Add rice; return to boiling. Reduce heat to low. Cover and cook for 10 minutes. Add broccoli. Cook, covered, for 5 minutes or until rice is tender and broccoli is crisp-tender. Remove from heat. Fluff with fork to combine.
4. Remove salmon from marinade; discard marinade in bag. On a rack in a large rimmed baking pan, place salmon skin side down. Turn under thin ends of salmon to make an even thickness. Bake for 3 minutes. Brush with some of the reserved marinade. Continue baking for 2 to 6 minutes or until salmon flakes easily with a fork.
5. Transfer salmon to a platter. Brush with reserved marinade. Garnish with orange slices and basil, if desired. Serve with the broccoli rice.

Each serving contains: 327 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 62 mg cholesterol, 348 mg sodium, 30 g carbohydrates, 1 g fiber, 7 g sugar, 26 g protein. Daily values: 4% vitamin A, 29% vitamin C, 2% calcium, 8% iron.