In a non-stick skillet, add 1/2 teaspoon butter with 1 teaspoon water. Melt and stir to combine.
Season the salmon with pepper.
To the butter mixture, add the salmon and cook over medium-high heat for 3-4 minutes per side. Remove from the heat and set aside.
In the same skillet, add the other 1/2 teaspoon of butter, and the zucchini, mushrooms, garlic, and onions. Saute until the vegetables are tender and the onion is translucent.
During the last minute of cooking the vegetables, add the basil, optional grapefruit zest, and salt/pepper to taste.
Transfer the vegetable mixture to a plate. Set the salmon on top of the vegetables and top it off with the diced bacon.