Preheat oven to 450°F. Using a fine grater, grate the zest of the oranges into a small bowl. Add 1 teaspoon of salt, the smoked paprika and 2 teaspoons of extra virgin olive oil. Trim the asparagus.
Line a sheet pan with foil or parchment paper. Spread the orange zest mixture on the salmon and place on the sheet pan. Toss the asparagus with ½ teaspoon of salt and 2 teaspoons of olive oil and place on the sheet pan next to the salmon. Place in oven and roast until salmon reaches a minimum internal temperature of 145°F, about 7 minutes.
While the salmon is cooking, with a sharp knife, peel the oranges and cut into sections. Trim the fennel, reserving some of the green fronds. Using a sharp knife or mandoline, thin slice the fennel. Toss the fennel, orange segment and fennel fronds with the juice from the lime, ½ teaspoon of salt and 2 teaspoons of olive oil.
Serve the salmon with the roasted asparagus and orange salad.
Approximate Nutritional Information (Per serving):
Calories 500, Fat 26g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 95mg, Sodium 1120mg, Total Carbohydrate 30g, Fiber 9g, Sugars 19g, Protein 39g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy Free