Combine lemon zest, pepper, garlic, 2 tablespoons olive oil, and salt to taste in a small bowl.
Heat 1 tablespoon olive oil in a large skillet (preferably nonstick) on medium-high heat. Add asparagus, salt and pepper to taste, and a small spoonful of the lemon pepper (about 1/2 teaspoon) to the skillet. Stir to coat, and sauté until browned and cooked.
Meanwhile, while asparagus is cooking, coat the fish with the rest of the lemon pepper mixture evenly on both sides.
When asparagus is cooked (after approximately 10 minutes), remove to plates to serve.
Add remaining 1 tablespoon olive oil to skillet and place the fish in the skillet.
After 2 minutes, flip fish to the other side.
After about 2 more minutes, the fish should be cooked through (if it flakes easily with a fork, it is done). Remove to plates with the asparagus and serve with lemon wedges if desired.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.