In a small bowl, combine olive oil, juice of 1/2 a lemon and zest, honey, garlic, and pepper.
With oil spray, spray the inside of a large frying pan. Add salmon fillets in the center and arrange the asparagus along the sides. Pour oil mixture over top of salmon and asparagus. Cook covered on med/high heat stirring asparagus about ten minutes in and flip the salmon fillets over at about 15 minutes. Cook a total of 20 minutes or until salmon is cooked through and no longer raw inside.
If your salmon has the skin on one side, you may cook it with it on and remove it once the salmon is cooked.Store leftovers in the refrigerator for up to 5 days or freeze up to 3 months.