Preheat your grill to high heat until you see the metal shimmer and feel the heat radiating. This ensures a hot surface for crispy skin and good searing.
Brush the salmon fillets lightly with olive oil, then season generously with salt, pepper, and lemon zest to enhance flavor and help prevent sticking.
Place the salmon fillets skin-side down on the hot grill, listening for a satisfying sizzle. Cook for about 4-5 minutes without moving, until the skin is crispy and golden brown.
While the salmon cooks, trim the woody ends off the asparagus and toss them in a little olive oil, salt, and lemon zest. Arrange the spears on the cooler side of the grill to prevent burning.
Flip the salmon carefully with tongs and cook for another 3-4 minutes, until the fish flakes easily and reaches your desired doneness.
Check the asparagus; they should be tender with some blackened spots for charred flavor. Remove from the grill once they reach your preferred char and tenderness.
Remove the salmon from the grill and let it rest for a minute; this helps the juices redistribute for a juicy bite.
Squeeze fresh lemon juice over the salmon and asparagus, then sprinkle with chopped dill or parsley if desired for extra freshness.
Serve the crispy-skinned salmon alongside the smoky asparagus for a vibrant, flavorful meal that showcases simple grilling techniques.
