In a small bowl, mix the kosher salt and granulated sugar until well combined. Place the salmon fillet skin-side down on a large piece of plastic wrap. Sprinkle the salt and sugar mixture evenly over the flesh side of the salmon, ensuring it is fully coated. Wrap the salmon tightly in the plastic wrap and refrigerate for 30 minutes.

Unwrap the cured salmon and rinse under cold water to remove the excess salt and sugar. Pat dry with paper towels. Preheat your grill to medium-high heat. Wash and trim the asparagus spears.

Preheat your oven to 375°F. In another bowl, whisk together the maple syrup, Dijon mustard, and lemon zest until smooth. Season with freshly ground black pepper to taste.

Place the cured salmon fillet, skin-side down, on a baking sheet lined with parchment paper. Brush the glaze evenly over the top of the salmon. Bake for 10-12 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F.

Meanwhile, in a another bowl, toss the asparagus with olive oil, salt, and pepper. Arrange on the preheated grill grates, making sure they are not touching each other. Grill for 3-5 minutes per side turning with tongs until tender-crisp and slightly charred.

Plate asparagus straightway, placing the salmon on top. Drizzle with a squeeze of lemon juice for extra flavour. Serve with a side of Classic Rice.