Pat the salmon fillets dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let them sit at room temperature for about 10 minutes.

Rinse the asparagus and trim off the woody ends. Toss the asparagus with 1 tablespoon olive oil, a pinch of salt, pepper, and the red pepper flakes if using.

Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Wait until the oil shimmers, which means it's hot enough to sear.

Carefully place the salmon fillets skin-side down in the hot pan. Cook undisturbed for 4 minutes. Flip carefully and cook for another 2 to 3 minutes, until the salmon is nearly cooked to your liking. Remove the salmon to a plate and set aside.

In the same skillet, add the seasoned asparagus. Cook for 2 to 3 minutes, turning occasionally, until bright green and lightly charred at the edges. Arrange the asparagus on a serving platter.

Reduce the heat to low. Add the remaining 4 tablespoons butter to the skillet. Once melted, stir in the minced garlic and honey. Cook for about 30 seconds, stirring constantly, until fragrant. Pour in the lemon juice and stir to combine into a glossy sauce.

Return the salmon fillets to the pan, spooning the honey garlic butter sauce over the tops. Warm through for about 30 seconds. Sprinkle with fresh parsley and serve immediately with the asparagus.