Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small saucepan, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, toss the salad greens, asparagus, oranges, almonds and peas. Divide among four serving plates. Top with salmon.
In a small bowl, whisk the dressing ingredients and reserved juice; drizzle over salads. Serve immediately.