Pat the salmon fillets dry with paper towels, then season generously with salt and pepper on both sides. Drizzle with a little olive oil and gently rub to coat evenly.
Trim the woody ends off the asparagus, then toss the spears with olive oil and a pinch of salt, ensuring they are well coated.
Preheat your grill to medium-high heat until hot, and give the grates a quick clean to prevent sticking.
Place the salmon fillets skin-side down on the hot grill, listening for that satisfying sizzle, and cook for about 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully with tongs and cook for another 3-4 minutes, until the fish feels firm and flakes easily with a fork.
While the salmon cooks, place the asparagus on the grill, arranging the spears perpendicular to the grates for even cooking.
Grill the asparagus for about 4-6 minutes, turning occasionally, until they are tender but still vibrant green with some charred spots and a smoky aroma.
Remove the salmon and asparagus from the grill. Squeeze fresh lemon juice over the fish and sprinkle with chopped herbs for bright flavor.
Optional: Add minced garlic on top of the salmon or asparagus for extra aroma, or serve with lemon wedges for added zest.
Serve the grilled salmon alongside the smoky asparagus for a colorful, flavorful meal with a crispy, flaky texture for the fish and tender, charred bites for the vegetables.
