Prepare the Marinade:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, dill, oregano, salt, and pepper to create the garlic herb marinade. The fresh herbs and garlic will infuse the salmon with a delicious, aromatic flavor.

Marinate the Salmon: 2. Place the salmon fillets in a shallow dish or ziplock bag and pour the garlic herb marinade over the fillets. Ensure the fish is well coated and let it marinate for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours in the refrigerator.

Prepare the Asparagus: 3. While the salmon is marinating, trim the tough ends off the asparagus. Drizzle with olive oil and season with salt and pepper. Toss to coat the asparagus evenly, and set it aside.

Preheat the Blackstone Griddle: 4. Preheat your Blackstone griddle over medium-high heat for about 5 minutes. Once the griddle is hot, use a paper towel dipped in oil to lightly oil the cooking surface, ensuring your salmon won’t stick.

Grill the Salmon: 5. Place the marinated salmon fillets on the Blackstone griddle, skin side down. Cook for about 4-5 minutes on the first side, then carefully flip and cook for another 4-5 minutes, or until the salmon flakes easily with a fork and the center is opaque. Adjust the cooking time depending on the thickness of the fillets.

Grill the Asparagus: 6. While the salmon is cooking, add the asparagus to the griddle. Grill the asparagus for about 5-7 minutes, turning occasionally, until it is tender and slightly charred.

Serve: 7. Once the salmon and asparagus are grilled to perfection, remove them from the griddle and serve. Arrange the salmon fillets on a plate with the grilled asparagus on the side. Garnish with fresh herbs and a wedge of lemon for added flavor.