Rinse the wild rice and cook it in a saucepan with 2 cups of water and a pinch of salt until tender, about 45 minutes. Drain any excess liquid and set aside.

Preheat the oven to 400°F. Spread the asparagus on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 12 minutes until tender.

While the asparagus roasts, combine the blood orange juice, zest, honey, soy sauce, and minced garlic in a small skillet. Simmer over medium heat for 5 minutes until the mixture thickens slightly into a glaze.

Heat the remaining 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Season the salmon fillets with salt and pepper, place them skin-side down, and cook for 3 minutes. Brush generously with the glaze, then transfer the skillet to the oven for 6 to 8 minutes until the salmon flakes easily.

Spoon the cooked wild rice onto plates, top with the roasted asparagus and salmon, and drizzle with any remaining glaze. Sprinkle with chopped parsley before serving.