Preheat your grill to medium-high heat and brush the grates with a light coat of oil to prevent sticking. While it heats, pat the salmon fillets dry and season them generously with salt, pepper, and a squeeze of lemon juice.
Trim the tough ends of the asparagus and toss them in a bowl with olive oil, salt, and pepper until evenly coated. Arrange the asparagus in a single layer on a plate or tray ready for grilling.
Place the salmon fillets skin-side down on the hot grill. You should hear a satisfying sizzle as they make contact. Grill for about 4-5 minutes, watching for the skin to become crispy and golden brown.
Using tongs, carefully flip the salmon fillets to cook for another 3-4 minutes, ensuring the flesh is opaque and flakes easily when tested with a fork. Remove from the grill and set aside.
Meanwhile, place the asparagus on the grill, turning occasionally with tongs to get those attractive grill marks and tender crispness. Grill for about 3-4 minutes until they are bright green and slightly charred.
While the vegetables finish cooking, squeeze fresh lemon juice over the grilled salmon and asparagus for brightness. Optionally, zest some lemon peel over the fish for added flavor.
Arrange the grilled salmon and asparagus on a platter, drizzle with a bit more olive oil if desired, and finish with a sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately to enjoy the crispy skin and tender vegetables with smoky char and fresh citrus aroma.
