Bring the salmon out and set it on the counter 15 minutes before it's set to go into the oven. Bringing the salmon to room temperature will ensure an even cook. Pat the salmon dry with paper towels and sprinkle with salt.
When the potatoes have crisped, bring the pan out of the oven and set it somewhere safe. Move the oven rack about 6 inches from the broiler and set broiler to high.
With a spatula move the potatoes to the sides of the pan to make room. Set the salmon down in the middle of the pan. Distribute the asparagus around the sides.
Carefully pour half of the glaze mixture over the salmon, brushing it with a basting brush to evenly coat. Set the rest of the glaze aside.
Cut a few thin slices of the remaining citrus fruits and place over the salmon. (Optional.)
Place the pan under the broiler and broil for about 13-15 minutes. Because every broiler is different, keep a close eye on it. It doesn't hurt to check the internal temp of the salmon at 8-10 minutes in, and monitor it closely after that. You're looking for an internal temperature of 145° F.
When done, remove the pan from the oven. Carefully discard the fruit slices. Brush the remaining glaze over the salmon, cut the fillets into 4-6 oz portions, and serve.