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How to Make Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta - A Step-by-Step Guide

Salmon is a versatile and delicious fish that is perfect for any occasion. Whether you are cooking for a family dinner or hosting a dinner party, this Salmon with Dijon Butter Sauce is sure to impress your guests. This recipe combines the rich and flavorful taste of salmon with the tangy and creamy Dijon butter sauce, creating a mouthwatering dish that is both elegant and easy to prepare. Paired with a side of asparagus and herb butter angel hair pasta, this meal is a complete and satisfying ...

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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)

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 2

  • 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.

    • Nutrition

    896 cal.

    • Total Fat: 76g
    • Saturated Fat: 31g
    • Cholesterol: 162mg
    • Sodium: 488mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 28g
    • Vitamin C: 38mg
    • Calcium: 84mg
    • Iron: 5mg
    • Potassium: 772mg

    Categories

    Salmon recipes
    Asparagus recipes
    Herb butter recipes
    Angel hair pasta recipes