In a medium-large bowl, stir together olive oil, lime juice, garlic, rosemary, dill, salt and pepper. Add salmon fillets and coat well with the marinade. Place in the refrigerator for 1-2 hours. If the salmon has the skin on, I would suggest to not remove it as this will be helpful when grilling the salmon.
Place asparagus, zucchini, red onion and cherry tomatoes into a large flat plate. Drizzle with 1 tablespoon of olive oil and insert into skewers and set aside. Season with salt and pepper once grilled.
Dressing: In a measuring cup, add olive oil, lemon juice, balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt and pepper. Pour the ingredients into a salad dressing container, and shake well, and set aside.
Preheat grill to medium-high, then add oil to grates to prevent the salmon from sticking. Place salmon with skin-side down and add the vegetables. Grill salmon for 5-6 minutes on each side and rotate the vegetable skewers while they are cooking. While cooking arrange greens on a platter.
Serve salmon and grilled vegetables over greens. Drizzle with balsamic dressing over the entire platter. Garnish with fresh dill and enjoy!
