READY IN 40 mins

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

Read Reviews (10)

"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." — Jen Schumacher

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Mar 15, 2012

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 everything else will fall into place. LOVED the pecans. So glad I made this!

—mommyluvs2cook

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Feb 28, 2012

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). 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.

—keffinge

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12 Ratings

Mar 08, 2012

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 lemon 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.

—Debbie

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Jun 06, 2012

Very good-my husband enjoyed it. To make this lower in fat and calories, I baked the salmon.

—GINAH1

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Apr 13, 2012

AMAZING! I added one clove of garlic to the pasta. Satued it in a bit of butter then added to the pasta and sprinkled with herbs. SO GOOD. I would cut down on the fat a bit by using part olive oil and a bit of butter in the pasta and less butter in the asparagus as well. This dish may even be great with poached salmon rather than fried.

—D-LITE

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Apr 12, 2012

This was simply divine. The only thing I was missing was the glass of wine. I was concerned that the pasta was going to be too dry, but it wasn't. The mustard sauce is fantastic. Almost like a mock hollandaise sauce with a mustard flavor. I just wished there was more of it! I would have loved to have drizzled some over the asparagus.

—DIZ♥

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Mar 25, 2012

A grown up tasting dish that even my kids loved. This was fantastic.

—Sorchakarma

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Mar 14, 2012

Amazing! All the flavours together were sooo good. I'll make more sauce next time.

—Kristen

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Nutrition

Calories
896 kcal
45%

Carbohydrates
32.6 g
11%

Cholesterol
162 mg
54%

Fat
75.6 g
116%

Fiber
6.4 g
25%

Protein
27.9 g
56%

Sodium
682 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 896
Calories from Fat: 680

% Daily Value *
Total Fat 75.6g 116 %
Saturated Fat 30.5g 152 %
Cholesterol 162mg 54 %
Sodium 682mg 27 %
** Potassium 772mg 22 %
Total Carbohydrates 32.6g 11 %
Dietary Fiber 6.4g 25 %
Protein 27.9g 56 %
** Sugars 3.6g
Vitamin A 48 %
Vitamin C 64 %
Calcium 11 %
Iron 45 %
** Thiamin 57 %
** Niacin 114 %
** Vitamin B6 46 %
** Magnesium 23 %
** Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.