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

““Prepare this recipe for your guests and it will make you look like
a professional chef. It’s very delicious and can be made in less than
an hour.””
Serving: 2 | Prep: 15m | Ready in: 40m
Ingredients
• 1/2 lb. asparagus spears, trimmed and bottom thirds thinly peeled
• 3 tbsps. unsalted butter
• 1/4 cup chopped pecans
• 2 (4 oz.) fillets salmon
• salt and ground black pepper to taste
• 2 tbsps. olive oil
• 1/2 lemon, halved (juice only)
• 1/3 (8 oz.) package angel hair pasta
• 2 tbsps. butter
• 1 tbsp. minced parsley
• 1 tbsp. chopped fresh basil
• 2 tbsps. butter
• 1 tbsp. Dijon mustard
• 1/2 lemon, halved (juice only)
Direction
• Take a big skillet and put in asparagus spears. Pour water in just enough to
cover the bottom of pan half an inch deep. Heat the skillet on medium heat
and boil water. Lower to medium low heat and let it simmer for 5 minutes
until water evaporates.
• Mix pecans and unsalted butter with asparagus in skillet and simmer for 2
minutes until asparagus begins to brown and pecans become fragrant. Take
away from the heat.
• Sprinkle salmon fillets with pepper and salt. Let sit for 5 minutes and
remove excess moisture using paper towels.
• In a skillet, heat olive oil on medium high heat. Fry the salmon fillets for 4-
5 minutes on each side until browned and flakes easily. The center should
turn almost opaque. While cooking the fillets, squeeze half a lemon on top.
• In a big pot, put slightly salted water to fill and bring to boiling. Add angel
hair pasta, stir and let it boil. Stir occasionally while cooking pasta without
the cover for 4-5 minutes until pasta is a bit firm and cooked through. Drain
water and put back in pot.
• Mix in basil, parsley and two tbsps. of butter in pasta and stir until coated
well. Drizzle some pepper and salt for added taste.
• For the sauce, melt 2 tbsps. of butter in a pot on low heat. Once melted, stir
in Dijon mustard and squeeze the other half of the lemon in mixture. Simmer
for 3 minutes so that the flavors blend.
• Before serving, split pasta among 2 plates. Top both servings with half of
asparagus and pecans and position a fillet on top of asparagus. Put Dijon
dressing on top of the fillets.
Nutrition Information
• Calories: 896 calories;
• Total Carbohydrate: 32.6 g
• Cholesterol: 162 mg
• Total Fat: 75.6 g
• Protein: 27.9 g
• Sodium: 488 mg