1 pound asparagus
1 orange
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup frozen lima beans, defrosted
1/4 cup toasted hazelnuts, crushed
1/4 cup fresh mint, minced
2 tablespoons fresh parsley, minced
2 scallions, thinly sliced on the bias up to the pale greens
Kosher salt and freshly ground black pepper
Four 3- to 5-ounce skin-on salmon fillets, thoroughly dried with a paper towel
Pomegranate Glaze, recipe follows

Pomegranate Glaze:
1/2 cup pomegranate juice
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon cornstarch
Kosher salt and freshly ground black pepper