In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus, salt, and pepper. Sauté for about 5-7 minutes until tender. Add lemon zest and juice, stir to combine, then remove from skillet and set aside.

In the same skillet, add 2 tablespoons of olive oil. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until golden brown.

Flip the salmon and add minced garlic and butter to the skillet. Cook for another 3-4 minutes, basting the salmon with the melted garlic butter until cooked through.

Plate the salmon fillets and serve with the lemon asparagus on the side. Drizzle any remaining garlic butter from the skillet over the salmon.