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

Name: Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta
Total time: 40
Yield: 2
Ingredients: 0.5 pound asparagus spears, trimmed and bottom thirds thinly peeled; 3 tablespoons unsalted butter; 0.25 cup chopped pecans; 2 (4 ounce) fillets salmon; salt and ground black pepper to taste; 2 tablespoons olive oil; 0.5 lemon, halved (juice only); 0.33333334326744 (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; 0.5 lemon, halved (juice only)

Recipe by Jen Schumacher from allrecipes.com

Dinner 40 Mins.

Ingredients

2 servings

•

0.5 pound asparagus spears, trimmed and bottom thirds thinly peeled
•

3 tablespoons unsalted butter
•

0.25 cup chopped pecans
•

2 (4 ounce) fillets salmon
•

salt and ground black pepper to taste
•

2 tablespoons olive oil
•

0.5 lemon, halved (juice only)

•

0.33333334326744 (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
•

0.5 lemon, halved (juice only)

Instructions

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