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Pan-Fried Salmon With Citrus Vinaigrette

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2 pounds asparagus, stalks peeled

1/4 cup extra-virgin olive oil, plus more for drizzling

1/4 cup fresh orange juice

1/4 cup fresh lemon juice

2 tablespoons fresh lime juice

1 medium shallot, minced

2 tablespoons snipped chives

Salt and freshly ground pepper

3 tablespoons vegetable oil

Eight 6-ounce skinless salmon fillets

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