Preheat an outdoor grill to medium-high heat.
Season salmon with salt and pepper.
Mix melted coconut oil, garlic, lemon zest together in a bowl.
Arrange four large squares of aluminum foil onto a flat work surface.
Place a fillet into the center of each square.
Divide the asparagus spears and tomato halves between the four portions; top each with a lemon slice.
Drizzle coconut oil mixture evenly over each portion.
Bring opposing sides ofeach sheet of foil together and fold to keep together.
Twist the ends together to seal completely.
Cook on preheated grill until salmon flakes easily with a fork, 11 to 13 minutes.
