Lightly drizzle olive oil onto a small griddle pan and heat on high.
Place the salmon, top side down, on the pan and add the asparagus spears alongside it.
Cook the salmon for 1-2 minutes on each side, flipping once.
For the asparagus, turn every minute until it’s tender, about 3-4 minutes total.
Add the tomatoes to the pan about 2 minutes into cooking, tossing them occasionally.
To serve, place the salmon on a plate, arrange the asparagus spears alongside, and sprinkle with flaked almonds.