Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta recipe
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Ingredients
- ½ pound asparagus spears, trimmed and bottom thirds thinly peeled 3 tablespoons unsalted butter ¼ cup chopped pecans 2 (4 ounce) fillets salmon salt and ground black pepper to taste 2 tablespoons olive oil ½ lemon, halved (juice only) ⅓ (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 ½ lemon, halved (juice only)
Nutrition Info
- 895.5 caloriescarbohydrate: 32.6 gcholesterol: 161.7 mgfat: 75.6 gfiber: 6.4 gprotein: 27.9 gsaturatedFat: 30.5 gservingSize: -sodium: 487.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta
Directions
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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.