In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Bring to a boil over medium heat, then reduce to a simmer. Let it cook, stirring occasionally, until the sauce thickens and reduces by half, about 10-15 minutes. Set aside.

Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets skin-side down and sear for 3-4 minutes until golden brown.

Carefully flip the salmon fillets, then brush the balsamic glaze over the top. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in the polenta, reducing heat to low. Continue to whisk until the mixture thickens, about 5-7 minutes.

Stir in the grated Parmesan cheese and heavy cream. Season with salt to taste. Keep warm until ready to serve.

While the salmon is baking, prepare the asparagus. On a baking sheet, toss the trimmed asparagus with the remaining 2 tablespoons of olive oil, minced garlic, salt, and pepper. Roast in the oven for about 10-15 minutes, or until tender and slightly crispy.

On each plate, spoon a generous portion of creamy Parmesan polenta. Place a salmon fillet on top and drizzle with any remaining balsamic glaze. Add a side of garlic roasted asparagus. Enjoy your meal!