Easy and good. Here's how I like to grill salmon fillets. A bit of oil and Survival Spice™ on the top and the bottom gets oil and a generous amount of kosher salt to help crisp it.
Onto a medium-high grill bottom side down until the skin is set up enough to remove. Flip the salmon onto the presentation side a a slight angle (if quadrillage is your bag), remove the skin and keep it on the grill where it will get enough heat to get crispy but not burned. If there is a lot of dark meat on the filet, scrape most of it off with your spatula and season the bottom with more Survival Spice™.
Turn, don't flip the fish 60º when your fish has the first grill marks. Grill a few more minutes until your presentation side looks good. Flip the fillet onto its now-seasoned bottom and cook until done.
I'm begging you, don't overcook your fish! Most people grill fish until it flakes and that's too late. By the time the connective tissue (myocommata, for bonus points) breaks down the actual meat is overdone. You want to pull it off the grill just before it flakes and carry over heat will do the rest.
Cut your crispy salmon skin into strips. I really like salmon skin if it's cooked well, some folks don't. Such is life.
Oh, the asparagus? Oiled and salted, onto the grill. A good squirt of lemon when it comes off. Easy.
