Salmon with Asparagus and Potatoes

Preheat oven to 425 degrees. In a large ovenproof skillet, toss potatoes and asparagus with 2 teaspoons oil to coat; season with salt. Roast 15 minutes (and leave in oven).

In a small skillet, sprinkle salmon (flat side down) with salt. Transfer pan to oven, next to vegetables; roast until salmon is opaque throughout and vegetables are tender, about 10 minutes.

Meanwhile, make relish: In a small bowl, whisk together orange zest and juice, vinegar, honey, and remaining teaspoon oil. Stir in bell pepper and mint; season with salt and pepper.

To serve, spoon vegetables into a shallow serving bowl or plate; top with salmon and relish.