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Pat the salmon dry and cut into 4 filets. If you have extra, keep the extra for an additional meal. (SEE NOTE) Season with salt and pepper to taste and then cayenne pepper and paprika. Set aside.
Heat a large skillet over medium/high heat. Add the butter and allow to melt.
Add the garlic and heat for 1-2 minutes or until fragrant.
Stir in the honey, lemon juice, and water. Whisk to combine. Allow to cook for 1-2 minutes until bubbling and slightly reduced.
Add the salmon, skin side down, to the skillet. Baste in the sauce.
Add the asparagus around the salmon. Drizzle the asparagus with the olive oil. Season with salt and pepper.
Cook the salmon on medium, covered and skin side down for 15 minutes.
Turn your oven to broil. Uncover the skillet and place in the oven to broil for 3-5 minutes or until the salmon is cooked to an internal temperature of 145F. If your asparagus is thin and you're worried about burning, you can remove the asparagus from the skillet before broiling.
Serve and enjoy!