Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta

Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a buttery Dijon sauce for salmon. It's an elegant but surprisingly quick meal that's sure to impress.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 896 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• salt and ground black pepper to taste
• 1 tablespoon minced parsley
• 2 (4 ounce) fillets salmon
• 1 tablespoon Dijon mustard
• 0.25 cup chopped pecans
• 0.5 pound asparagus spears, trimmed and bottom thirds thinly peeled
• 0.5 lemon, halved (juice only)
• 0.33333334326744 (8 ounce) package angel hair pasta

Recipe Instructions

Step 1

Place asparagus spears into a large skillet. Pour enough water to cover the bottom of the skillet about 1/2 inch deep; bring to a boil over medium heat. Reduce heat to medium-low and simmer until water has evaporated, about 5 minutes.

Step 2

Stir butter and pecans into the skillet with asparagus. Simmer until asparagus begin to brown and pecans are fragrant, about 2 more minutes. Remove from heat.

Step 3

Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.

Step 4

Heat olive oil in a skillet over medium-high heat. Pan-fry salmon fillets in hot oil until browned, flesh flakes easily, and the center of fillets are nearly opaque, 4 to 5 minutes per side. Squeeze 1/2 of a lemon over fillets as they cook.

Step 5

Fill a large pot with lightly salted water and bring to a boil; stir in angel hair pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to the pot.

Step 6

Stir 2 tablespoons butter, parsley, and basil into cooked pasta until coated; sprinkle with salt and black pepper.

Step 7

Melt 2 tablespoons butter in a small saucepan over low heat until melted; stir in Dijon mustard and squeeze remaining lemon half into sauce. Simmer until flavors blend, about 3 minutes.

Step 8

Divide angel hair pasta between 2 plates and top each with asparagus and pecans. Place fillets over asparagus. Spoon Dijon dressing over fillets to serve.