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

Prepare the Asparagus: Place asparagus spears in a large skillet. Add enough water to cover the bottom of the skillet by about 1/2 inch. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until the water has evaporated, approximately 5 minutes.

Toast the Pecans: Stir in 3 tablespoons of butter and chopped pecans into the skillet with the asparagus. Simmer until the asparagus begins to brown slightly and the pecans are fragrant, about 2 minutes more. Remove from heat and set aside.

Season the Salmon: Pat the salmon fillets dry with paper towels and season generously with salt and freshly ground black pepper. Let them sit for 5 minutes.

Pan-Fry the Salmon: Heat olive oil in a skillet over medium-high heat. Carefully place the salmon fillets in the hot oil, skin-side down if using skin-on fillets. Pan-fry until browned and the flesh flakes easily, and the center of the fillets is nearly opaque, about 4 to 5 minutes per side. Squeeze the juice from half a lemon over the fillets as they cook.

Cook the Pasta: 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 pasta uncovered, stirring occasionally, until cooked through but still slightly firm to the bite (al dente), about 4 to 5 minutes. Drain the pasta well and return it to the pot.

Prepare the Herb Butter Pasta: Add 2 tablespoons of butter, minced parsley, and chopped basil to the cooked pasta. Toss until the pasta is well coated. Season with salt and black pepper to taste.

Make the Dijon Butter Sauce: In a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Stir in the Dijon mustard and squeeze the juice from the remaining lemon half into the sauce. Simmer until the flavors blend together, about 3 minutes.

Assemble and Serve: Divide the herb butter angel hair pasta between two plates. Top each with the asparagus and pecan mixture. Place a salmon fillet over the asparagus. Spoon the Dijon butter sauce generously over the fillets. Serve immediately.