To make the olive paste, place the olives, chives, coriander, olive oil and basil into a food processor and blend until smooth.
Meanwhile, for the asparagus, heat the oil in an ovenproof griddle pan until smoking. Add the asparagus spears and chargrill for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper. Remove from the pan and keep warm.
For the salmon, place the salmon fillet onto the hot griddle pan and cook for 1-2 minutes, until browned. Turn over the salmon and spread with the olive paste. Transfer the salmon to the oven and to roast for a 5-6 minutes, until the salmon is completely cooked through.
To serve, arrange the griddled asparagus spears on a plate and top with the salmon.