Over medium-high heat, in a pot with boiling water, cook the egg for about 7 minutes. When it's cooked and has cooled down, peel and set aside.
Over medium-high heat, on a dry griddle, grill the asparagus until they are cooked through. When they have cooled down, chop and set aside.
In a small bowl, mix half of the salt, the balsamic vinegar, and the extra virgin olive oil.
drizzle them with the extra virgin olive oil and sprinkle with half the salt. Set aside.
In the same hot griddle, cook the salmon with the skin side down. When you see that the fish is cooking halfway up (you can see the color of the meat changing from the bottom towards up), turn it over and cook the other side. Sprinkle the remaining salt. To serve, lay the fish on the serving plate, distribute the asparagus on top then pour the balsamic vinegar dressing. Grate the hard-boiled egg on top.