Season the salmon fillet with a mixture of oregano, thyme, and garlic powder. Add salt and pepper to taste.
Drizzle a small amount of olive oil on the grill grates to prevent sticking.
Place the salmon on the grill, skin-side down, and cook for about 3-4 minutes per side, or until the salmon is opaque and cooked through.
While the salmon is grilling, toss the asparagus and cherry tomatoes with a little olive oil, salt, and pepper.
Place the asparagus and cherry tomatoes in a grill basket or directly on the grill. Cook until the asparagus is tender and the tomatoes start to blister, about 5-6 minutes.
Slice the lemon in half. Use the juice of half the lemon to drizzle over the cooked salmon. Reserve the other half for serving.
