Using a vegetable peeler, shave the asparagus spears into fine ribbons. Add to a bowl of ice water and set aside while preparing salmon

Preheat grill to medium-high heat.

Brush the salmon and lemon halves with 1 Tbsp. of the olive oil and season with 1/4 tsp. kosher salt and 1/4 tsp. freshly ground black pepper.

Add salmon, skin sides up, to grill. Add lemon, cut side down. Grill, covered, 4 minutes. Turn salmon and grill, covered, about 2 minutes more or until fish flakes easily. Remove salmon and lemon from grill. Cover to keep warm.

Brush lettuce halves with the remaining 1 Tbsp olive oil, and season with 1/8 tsp, kosher salt and 1/8 tsp. freshly ground pepper. Grill lettuce, cut side down, for 2 to 3 minutes or until light grill marks appear.

Juice lemon and combine juice with extra virgin olive oil. Season with 1/4 tsp. kosher salt and 1/8 tsp. freshly ground black pepper; whisk to combine. Remove asparagus from ice water and dry thoroughly.

Arrange lettuce on a serving platter. Top with grilled salmon, asparagus ribbons, citrus slices, olives, and pistachios. Drizzle lemon vinaigrette over top.