Place butter, parsley and garlic in food processor and blend on high.
Slowly add Peppadew juice until butter is bright green and juice is fully incorporated. Set aside
Preheat grill on high heat for at least 10 minutes, until grill grate is extremely hot.
Season salmon with kosher salt and freshly ground black pepper. Oil grill grate immediately before placing salmon skin-side down on grill.
Brush salmon with Peppadew butter and grill for 1 minute. Turn salmon 90° and grill for 1 more minute.
Flip salmon so skin-side is up. Brush with butter, and grill for 1 minute. Remove from grill.
Rub asparagus and tomatoes with Peppadew butter. Grill for 5 minutes, or until lightly charred
Remove veggies from grill and season with salt and pepper.
Save butter in fridge for up to 1 month or well-wrapped in freezer for up to 3 months