Pat the salmon fillets dry with paper towels and season all over with the salt and black pepper. Toss the trimmed asparagus with 1 tablespoon of the olive oil, a pinch of salt, and a pinch of black pepper.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place the salmon fillets skin-side up and sear for 3 minutes until golden brown. Flip the fillets skin-side down and cook for 2 more minutes, then transfer to a plate.

Add the asparagus to the same skillet and cook, stirring occasionally, for 4 to 5 minutes until crisp-tender and lightly charred. Remove the asparagus to a serving platter.

Reduce the heat to medium. Add the butter to the skillet and let it melt. Stir in the honey, soy sauce, and minced garlic, then simmer for 1 to 2 minutes until slightly thickened. Stir in the lemon juice. Return the salmon fillets to the skillet, skin-side down, and spoon the sauce over the tops. Cook for 2 to 3 minutes, basting frequently, until the glaze coats the salmon and the fish is cooked to your desired doneness.

Arrange the salmon over the asparagus on the platter. Spoon any remaining sauce from the skillet over the top. Garnish with chopped parsley, lemon wedges, and a sprinkle of black sesame seeds. Serve immediately.