Pat the salmon dry: Use paper towels to remove moisture, then season both sides with salt and pepper. Dry fish sears better and won’t steam in the pan.

Prep the asparagus: Snap off the woody ends. Toss spears with 1 tablespoon oil, a pinch of salt, and pepper.

Make the sauce: In a small bowl, whisk honey, soy sauce, lemon zest, lemon juice, and red pepper flakes. Set aside.

Sear the salmon skin-side down: Heat a large skillet over medium-high. Add 1 tablespoon oil and the butter. When hot and foamy, add salmon skin-side down. Press gently with a spatula for the first 20–30 seconds to prevent curling. Cook 4–5 minutes until the skin is crisp and the edges are turning opaque.

Flip and cook briefly: Turn the salmon and cook 1–2 minutes more. Remove to a plate (it will finish in the sauce). Don’t overcook at this stage.

Cook the asparagus: In the same pan, add the asparagus. Sauté 3–4 minutes, tossing occasionally, until bright green and just tender. Add a sprinkle of salt if needed.

Add garlic: Push asparagus to one side. Add the minced garlic to the empty side and cook 30 seconds until fragrant.

Glaze time: Pour the honey-soy-lemon mixture into the pan. Let it bubble for 30–60 seconds, stirring to combine with the garlic and pan juices.

Return the salmon: Nestle salmon back into the pan, spooning glaze over the top. Cook 1–3 minutes on low to medium heat until the salmon is just cooked through and the sauce thickens slightly. Aim for medium (moist and glossy in the center).

Finish and serve: Remove from heat. Taste the sauce and adjust with a pinch of salt, extra lemon, or a drizzle of honey. Sprinkle with chopped parsley or chives. Serve with lemon wedges for squeezing.