Preheat your grill to medium-high heat and give the grates a quick spray with a spray bottle or brush with oil to prevent sticking.
Pat the salmon fillets dry with a paper towel, then brush the flesh and skin with a thin layer of olive oil, seasoning generously with salt, pepper, and minced garlic.
Arrange the asparagus spears on a tray and toss with a little olive oil, making sure they are evenly coated to prevent sticking and promote even charring.
Place the salmon fillets skin-side down on the hot grill, pressing gently to ensure good contact. Cook for about 4-5 minutes until the skin is crispy and golden, then flip carefully using tongs.
While the salmon cooks, lay the asparagus across the grill grates, turning occasionally, until they are charred in spots and tender, about 3-4 minutes.
Flip the salmon fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Remove the salmon and asparagus from the grill. Squeeze fresh lemon juice over the fish and vegetables to brighten the flavors.
Sprinkle the grilled salmon with chopped herbs and serve hot alongside the smoky, tender asparagus for a vibrant, appealing plate.
