Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil for quick cleanup.

In a small saucepan over medium heat, combine balsamic vinegar, honey, minced garlic, soy sauce, Dijon mustard, and chopped thyme. Bring to a gentle boil, then simmer for 4 to 5 minutes until reduced into a thick, glossy syrup that coats the back of a spoon. Remove from heat and reserve.

Place the trimmed asparagus onto one side of the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with half of the salt and black pepper, and toss to coat evenly in a single layer.

Arrange the salmon fillets skin-side down on the other side of the baking sheet. Lightly brush fillets with remaining olive oil and season with remaining salt and pepper.

Using a pastry brush, generously glaze each salmon fillet with half of the honey balsamic reduction, coating both the tops and sides evenly.

Roast in the preheated oven for 10 to 12 minutes until the salmon flakes effortlessly with a fork and reaches an internal temperature of 125°F to 130°F (for medium flakiness).

Switch oven to BROIL for the final 60 to 90 seconds to caramelize the honey balsamic glaze into sticky, blistered perfection (watch carefully to prevent scorching).

Remove from oven, brush remaining balsamic glaze over the warm salmon fillets, garnish with fresh parsley and microgreens, and serve immediately with fresh lemon wedges.