Start by preheating your grill to a hot, consistent temperature around 400-450°F (200-230°C). Clean the grates thoroughly and brush them with a little oil to prevent sticking.
Pat the salmon fillets dry with paper towels, then sprinkle generously with salt and freshly cracked black pepper on both sides. Set aside while you prepare the asparagus.
Trim the woody ends off the asparagus, then toss the spears in olive oil and a pinch of salt until evenly coated. Spread them out in a single layer for even charring.
Place the salmon fillets skin-side down on the hot grill, pressing gently to ensure good contact. Let cook for about 4-5 minutes until the skin is crispy and releases easily from the grates.
While the salmon cooks, lay the asparagus spears perpendicular to the grates, turning occasionally, until they develop charred edges and are tender-crisp, about 4-6 minutes.
Carefully flip the salmon fillets using tongs or a wide spatula and cook for another 3-4 minutes until the flesh flakes easily and is opaque in the center.
Remove the salmon and asparagus from the grill. Squeeze fresh lemon juice over the salmon and asparagus for bright, zesty flavor. Optionally, sprinkle with chopped dill or parsley for a fresh herbal note.
Plate the salmon alongside the charred asparagus and serve immediately, enjoying the crispy skin, smoky flavors, and tender, flavorful vegetables.
