Pat the salmon fillets thoroughly dry on both sides with paper towels. Season evenly with garlic powder, smoked paprika, sea salt, and black pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large 12-inch cast-iron skillet over medium-high heat until hot and shimmering. Place salmon fillets skin-side down (or flesh-side down if skinless) and sear undisturbed for 4 to 5 minutes until a deep golden crispy crust forms.

Carefully flip fillets and cook for 2 to 3 minutes on the second side until opaque and flaky. Transfer salmon to a warm plate.

In the same hot skillet with the remaining flavorful pan drippings, add the trimmed asparagus spears and lemon wheels. Sauté over medium heat for 3 to 4 minutes, turning occasionally, until asparagus is bright green, tender-crisp, and lightly blistered.

Push the asparagus and lemon wheels to one side of the skillet (or transfer briefly to the salmon plate).

Reduce skillet heat to medium-low. Add the remaining 3 tablespoons of butter and minced garlic. Sauté for 1 minute until fragrant and lightly golden (do not burn).

Stir in honey, low-sodium soy sauce, fresh lemon juice, and red pepper flakes. Simmer for 1 to 2 minutes until the sauce bubbles into a glossy, sticky amber glaze.

Nestle salmon fillets back into the skillet with the asparagus and lemon wheels. Use a large spoon to baste the hot, bubbling honey garlic glaze repeatedly over the crispy salmon fillets for 1 minute until sticky and glistening.

Garnish with freshly chopped parsley and extra cracked black pepper. Serve immediately straight from the skillet alongside steamed jasmine rice or crusty bread!