salmon with dijon butter sauce, asparagus and herb butter angel hair pasta

Ingredients

• Servings: 2
• 1/2 pound asparagus spears, trimmed and bottom thirds thinly peeled
• 3 tablespoons unsalted butter
• 1/4 cup chopped pecans
• 2 (4 ounce) fillets salmon
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1/2 lemon, halved (juice only)
• 1/3 (8 ounce) package angel hair pasta
• 2 tablespoons butter
• 1 tablespoon minced parsley
• 1 tablespoon chopped fresh basil
• 2 tablespoons butter
• 1 tablespoon dijon mustard
• 1/2 lemon, halved (juice only)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. place skillet over medium heat, bring to a boil, and reduce heat to medium-low. simmer until the water has evaporated, about 5 minutes.
• stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. remove from heat.
• season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
• heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. squeeze half a lemon over the salmon fillets as they cook.
• fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. drain well and return to saucepan.
• stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
• to make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in dijon mustard, and squeeze remaining lemon half into the sauce. allow to simmer for about 3 minutes to blend flavors.
• to serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. spoon dijon dressing over fillets to serve.