Heat olive oil and butter in a non-stick skillet over medium heat. Add the asparagus and cook, stirring occasionally for 3 minutes. Add the garlic and lemon zest and continue cooking another 2 to 5 minutes, depending on your desired level of done-ness (I like my asparagus al dente). Sprinkle with sea salt and cracked black pepper to taste.

Heat a medium-sized non-stick skillet to medium-high and add the butter and olive oil. Sprinkle the salmon fillet with sea salt and place on the hot skillet, skin-side up. Cook for 4 to 6 minutes (depending on thickness of fish), and carefully flip to the other side. Cook 3 minutes, add the garlic and lemon juice and cook another 2 to 3 minutes, until salmon is cooked through but still moist.