4  6 to 8 oz. skinless salmon fillets, about 1 inch thick
12 oz. asparagus spears
1 tbsp extra virgin olive oil
Pinch of salt
Pinch of freshly ground black pepper
1/2 cup finely chopped celery (1 stalk)
1/4 cup thinly sliced green onions
1/3 cup mayonnaise
1 tbsp lemon juice
1/2 tsp dried tarragon, crushed