Line a 13x9x2- inch baking pan with Reynolds Wrap? aluminum foil. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
Roast 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.