Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta
Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a buttery Dijon sauce for salmon. It’s an elegant but surprisingly quick meal that’s sure to impress.
Fill a big skillet with asparagus spears.
Pour water into the skillet until it is about 1/2 inch deep and then bring to a boil over medium heat.
Turn down the heat to medium-low and simmer for about five minutes, or until water has evaporated.
Asparagus in a skillet with butter and pecans.
Cook the asparagus for about two more minutes, or until it starts to brown.
Get rid of the heat.
Salmon fillets should be seasoned with salt and black pepper and left to stand for about 5 minutes.
Use paper towels to absorb any excess moisture.