Asparagus Salad with Baked Salmon – Marshall's Haute Sauce

Ingredients

• 1 ½ pounds salmon or steelhead, deboned
• 1 tablespoon olive oil
• salt and pepper
• 1 lemon divided
• 1 tablespoon Marshall’s pique sauce
• 1 pound asparagus, trimmed
• ¼ cup olive oil
• 3 tablespoon Marshall’s pique sauce
• ¼ cup chopped toasted hazelnuts
• ½ cup toasted panko
• ½ cup grated Parmigiano Reggiano cheese
• 1 tablespoon chopped fresh herbs (cilantro, milt, parsley)