Preheat oven to 400°F. Coat the salmon with olive oil and sprinkle with salt and freshly ground black pepper. Set aside.
In a small saucepan over medium heat add blood orange juice, garlic clove, honey, soy sauce, ginger and apple cider vinegar. Stir to combine and bring to a boil. Cook until reduced by half.
Pour the sauce over the salmon fillets, place blood orange slices over the salmon and bake for 10-15 minutes or until opaque and flaky. Broil 2-3 minutes until caramelised on top. Turn blood orange slices halfway through baking if they start to burn.
While the salmon is in the oven, prepare the asparagus. In a large skillet over medium-high heat add olive oil and butter. Add asparagus and coat in the fat. Cover and cook until bright green and crisp, about 3 minutes. Remove the lid, turn heat to high and season with salt and freshly ground black pepper. Sear asparagus until golden-brown, about 3-5 minutes, stirring frequently.
Garnish with extra blood orange slices.