Pat the salmon fillets dry with paper towels and brush lightly with olive oil, then season generously with salt and pepper on both sides. Set aside.
Trim the woody ends off the asparagus, then toss them with a drizzle of olive oil, minced garlic if using, and a pinch of salt and pepper. Lay them out in a single layer on a plate or baking sheet for easy handling.
Preheat your grill to high heat until it’s hot and starts to shimmer, creating that sharp sizzle when the fish hits the grate.
Place the salmon fillets skin-side down on the grill, pressing gently to ensure full contact and prevent sticking. Close the lid and cook for about 4-5 minutes until the skin is crispy and golden brown.
While the salmon cooks, lay the asparagus perpendicular to the grill grates, turning occasionally with tongs to develop an even, smoky char on all sides. Grill for about 4-6 minutes until tender but still bright green with slight charring.
Use tongs to flip the salmon once it releases easily from the grill, revealing a caramelized crust. Continue cooking for another 2-3 minutes until the fish is just cooked through and opaque in the center.
Remove the salmon and asparagus from the grill and transfer to a platter. Squeeze fresh lemon wedges over the salmon and asparagus for a bright finish. Garnish with chopped dill or parsley if desired.
Serve immediately, enjoying the contrast of crispy, smoky skin on the salmon and tender, charred asparagus. Squeeze extra lemon juice over everything for a lively flavor boost.
