Salmon with Asparagus and Blood Oranges

Ingredients

• 1 navel orange
• 1 teaspoon grated fresh ginger
• 2 tablespoons balsamic vinegar
• 1 tablespoon white wine vinegar
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Salt and freshly ground black pepper
• 3 blood oranges
• 1 1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces
• 6 salmon fillets (6 ounces each)