Pre-heat oven to 400 degrees. Line 2 baking sheets with foil and set aside.
Cut sweet potatoes in half lengthwise. Rub with olive oil and season with 1/2 tsp Flavor God Garlic Lover's seasoning. Arrange cut side up on lined baking sheet. Bake for 35-40 minutes until tender.
Add orange juice, honey, dijon mustard, chili powder, and remaining Flavor God seasoning to a small, shallow pan. Bring to a boil, then lower heat to a simmer until liquid is reduced by half, about 5-10 minutes. Place in the refrigerator to cool.
Add trimmed asparagus to a microwave safe dish. Cover with a very damp paper towel and microwave for 2-3 minutes or until bright green and tender crisp. Blanch in an ice bath to stop the cooking.
Cut salmon into 4 even serving sizes. Arrange on 2nd lined baking sheet. Once glaze has cooled, brush it onto salmon. Bake for 12 minutes or until salmon flakes apart easily with a fork.
Serve salmon with fresh orange slices, sweet potatoes, and asparagus.