Preheat your grill to medium-high heat (around 400°F) and brush the grates clean with a wire brush. You want just enough heat that you can hold your hand above the grates for only 3-4 seconds before it gets uncomfortable.

Pat salmon fillets completely dry with paper towels and place them skin-side down on a plate. Mix together olive oil, minced garlic, fresh dill, kosher salt, and black pepper in a small bowl.

Brush the oil mixture over the top and sides of each salmon fillet, making sure the garlic and dill are distributed evenly. Don't oil the skin side—that stays dry and helps it crisp up.

Toss asparagus spears and halved cherry tomatoes with 1 tbsp of olive oil, salt, and pepper in a separate bowl. Arrange them on a grill-safe tray or directly on the grates if your grill has space.

Place salmon fillets skin-side down directly on the hot grill grates, spacing them about 2 inches apart. Grill the asparagus and tomatoes on the tray at the same time—they'll need 10-12 minutes total.

Let salmon cook undisturbed for 12-14 minutes—don't flip, don't move it around. I can always tell when it's ready by watching the flesh turn from translucent to opaque about halfway up the fillet from the skin side. That's your visual cue you're halfway through.

In the last 2 minutes of cooking, whisk together honey and freshly squeezed lemon juice, then brush it evenly over the top of each fillet. The honey will caramelize immediately on the hot surface.

Remove salmon from the grill when the flesh flakes gently at the thickest part and an instant-read thermometer reads 125°F. Transfer to a large serving platter and let rest for 2 minutes.

Arrange grilled asparagus and tomatoes around the salmon fillets. Stir fresh mint into the cooked quinoa and add small spoonfuls between the vegetables.

Drizzle labneh over the platter in small dollops and sprinkle any remaining fresh dill on top. Serve immediately while the salmon is still warm.