In a small pan set over low heat, toast the sliced almonds until golden and fragrant, tossing them frequently to keep them from burning, about 5 minutes. Set aside.
Heat the olive oil in a non-stick skillet over medium-high heat. Meanwhile, sprinkle the salmon generously on both sides with salt and pepper. Once the pan is hot, add the salmon fillet on one side and asparagus on the other side, and cook until a nice golden crust forms on the fish, about 3-4 minutes per side; toss the asparagus around from time to time to keep them from burning.
While that's happening, combine all the ingredients for the dressing in a small glass container or measuring cup and whisk until well blended and slightly emulsified. Set aside.
Arrange the arugula at the bottom of a shallow bowl or plate; top with mushrooms and avocado slices. When the fish and asparagus are cooked to your liking, place them on top of the salad, then sprinkle with sliced almonds and crumbled blue cheese. Garnish with a pinch of microgreens, if desired.
Drizzle the vinaigrette all over your salad at the moment of serving.