Soak cedar plank in water for at least 2 hours.
Preheat oven to 350 degrees.
In a bowl, mix orange marmalade, honey, orange juice, orange zest, ginger and dijon mustard. Transfer to a large, plastic resalable bag containing salmon. Seal bag and refrigerate 1 hour, turning several times.
Season both sides of salmon with salt and pepper and place (what was the skin-side down before removing the skin) on the cedar plank.
Bake 30-40 minutes, until the salmon can be flaked off with a fork (*can also be cooked on the grill: set grill for indirect grilling and heat to medium-high. Place the plank in the center of the hot grate, away from the heat. Cover and cook until cooked through, approximately 20-30 minutes.) Internal temperature should be 145 degrees F when done.
While fish is cooking, place Veggie Spring Mix and edamame in a salad bowl. Toss with dressing, set aside.
When salmon is done cooking, portion salad onto 4 plates and top each with a salmon filet.