Pat the salmon filets dry with a paper towel. In a small bowl, mix together the sea salt, black pepper, and paprika. Gently rub the spices on top of each filet of salmon. Drizzle the honey over top and spread over the salmon with the back of a spoon. Set the salmon filets aside.

In a cast iron skillet, add the olive oil and chopped garlic. Heat over medium heat while stirring to prevent burning. Once the garlic has become soft and the oil is slightly sizzling, add the asparagus and tomatoes to the pan and gently toss in the oil. Cook for 2 minutes.

Move the asparagus and tomatoes to the edges of the pan and add the salmon filets, skin side down. Cook for 3 - 4 minutes, depending on the filet’s thickness, until the skin becomes crispy. Don’t move the filets around in the skillet. If you find the edges of the salmon curling up, press each filet down firmly with the back of a spatula to press it back down. The salmon is ready to be flipped over when the sides of the salmon are ⅔ of the way opaque pink. As the salmon is cooking, gently stir the vegetables a little.

Slide a spatula under the salmon filet, releasing the skin from the pan, and flip the salmon over. Cook for another 1 - 2 minutes until the sides of the salmon are fully opaque pink. Sprinkle a pinch of sea salt and a few cracks of black pepper over the vegetables.

Serve the salmon alongside the asparagus and tomatoes and enjoy!