Bring a pot of water to a boil. Prepare an ice bath by filling a large bowl with ice water.

Blanch the asparagus by adding them to the boiling water for 1-2 minutes until they turn bright green and are slightly tender.

Quickly transfer the blanched asparagus to the ice bath to stop the cooking process. Drain and pat dry with paper towels.

In a small bowl, mix together olive oil, minced garlic, salt, and pepper.

Rub the mixture over the salmon fillets, coating them evenly.

Preheat the grill to medium-high heat.

Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and nicely charred on the outside. Cooking time may vary depending on the thickness of the fillets. Remove from heat and set aside.

While salmon is cooking, combine the farm-fresh lettuce or arugula, blanched asparagus, and sliced radishes in a large bowl.

In a small bowl, whisk together the Greek yogurt, lemon juice, honey (optional), Dijon mustard, chopped dill, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Drizzle the yogurt dressing over the salad and toss gently to coat evenly.

Divide the dressed salad among serving plates.

Place a grilled salmon fillet on top of each salad portion.

Garnish with lemon wedges and additional chopped dill if desired.

Serve immediately and enjoy this delicious and healthy springtime meal!