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Preheat the oven to 425°F and line one baking sheet with parchment paper
Mix together the mustard and apricot jam. Season the salmon with salt. Dollop some of the Dijon and apricot jam mixture on to each portion of salmon. Spread it out in one even layer. Place the salmon in the oven and cook for 12-14 minutes until the salmon is flakey and cooked through.
In the meantime, add the asparagus to another sheet pan (no parchment required). Drizzle the asparagus with the vegetable oil and season with salt. Roast in the oven for 8-10 minutes, until the asparagus is tender crisp.
In the meantime, add the butter to a small pot. Place the pot over medium heat. Melt the butter. Continue to cook the butter until it froths. Once the froth settles, the butter will begin to brown on the bottom of the pot. Keep an eye on this closely. You will also be able to smell the change – it smells like toasted nuts. Once the butter turns golden brown on the bottom, remove it from the heat. Stir in the hazelnuts.
Season the salmon with freshly ground pepper.
Spoon the hazelnuts coated in butter over the asparagus.
Serve everything at once.