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
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams 1/3 package angel hair pasta; 227 grams asparagus spears, trimmed and bottom thirds thinly peeled; 2 Tbsps butter; 1 Tbsp Dijon mustard; 1 Tbsp chopped fresh basil; 2 servings salt and ground black pepper to taste; 1 lemon, halved (juice only); 2 Tbsps olive oil; 1 Tbsp minced parsley; 59 milliliters chopped pecans; 227 grams fillets salmon

Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta requires approximately 40 minutes from start to finish. One serving contains 922 calories, 41g of protein, and 44g of fat. For $4.68 per serving, you get a main course that serves 2. Head to the store and pick up parsley, asparagus spears, juice of lemon, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Unsalted Butter

Asparagus

Pecans

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Equipment you will use

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.

Ingredients you will need

Salmon Fillets

Olive Oil

Lemon

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Angel Hair Pasta

Pasta

Water

Equipment you will use

Pot

Drain well and return to saucepan.

Equipment you will use

Sauce Pan

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

Ingredients you will need

Salt And Pepper

Cooked Pasta

Parsley

Butter

Basil

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.

Ingredients you will need

Dijon Mustard

Butter

Lemon

Sauce

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Angel Hair Pasta

Asparagus

Pecans

Pasta

Equipment

Ingredients

Servings:

227grams

1/3 package angel hair pasta 227grams

asparagus spears, trimmed and bottom thirds thinly peeled 2Tbsps

butter 1Tbsp

Dijon mustard 1Tbsp

chopped fresh basil 2servings

salt and ground black pepper to taste 1

lemon, halved (juice only)2Tbsps

olive oil 1Tbsp

minced parsley 59milliliters

chopped pecans 227grams

fillets salmon

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.