PREHEAT oven to 400°F. For easy cleanup, line a 13- x 9- x 2-inch baking pan with Reynolds Parchment Paper. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
PLACE salmon in center of parchment-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
BAKE 20 to 22 minutes or until salmon flakes when tested with a fork.