Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta9 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“Entertaining guests and want to show off your talents as a chef? This is the PERFECT dish!! It's light and BURSTING with flavor. It looks like it took hours to make, but you can do it in less than an hour. Everyone will be asking you for the recipe.” - by Jen Schumacher
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 896 cal
- 75.6 g
- 32.6 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"I loved how clean and simple this dish is. The directions are good, BUT they should say to start the water for the noodles first because they will take the longest (getting the water to boil). Then ..." See moreeverything else will fall into place. LOVED the pecans. So glad I made this!"
"I am freshly out of college, so I am not an expert chef. I am looking for new meal ideas and this one looked really fun. This recipe was a slight challenge for me (I couldn't quite get my timing right..." See more). I personally wasn't a huge fan of the dijon sauce, a little extra sweetness would have satisfied my taste buds a little more. My variations from the recipe : I cooked my salmon for about 2.5 minutes per side, I would recommend this for a fish lover. The grocery store I went to was out of lemons, so I bought oranges, this worked very well on salmon, not sure how I liked it in the dijon sauce. I added too much water to the asparagus which resulted in my overcooking the veggies. It made them very mushy, which worked out well enough I guess. My noodles were a little dry, next time I will add more butter, or maybe an alfredo sauce. Overall, this recipe was very fun and satisfying."
"This receipe was as good as it sounded. The onlything I would change is to use a less butter. I didn't have any angel hair pasta, so I used penne. I also didn't have fresh lemons so I used bottled l..." See moreemon juice. My husband is not a huge fan of fish, but with each mouthful he complimented the meal. I will definitely use this receipe again, for guests."
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