Salmon With Dijon Butter Sauce Asparagus And Herb Butter Angel Hair Pasta Pan Fried Salmon

This elegant dish is a symphony of flavors and textures, featuring pan-seared salmon fillets atop a bed of delicate angel hair pasta, paired with a vibrant medley of asparagus and a rich, zesty Dijon butter sauce. Each bite is a masterclass in harmonious flavors and presentation.

Ingredients

• 12 oz angel hair pasta
• 3/4 cup unsalted butter, softened
• 6 tbsp fresh chopped parsley
• 6 tbsp fresh chopped chives
• 2 tsp Dijon mustard
• 1 tsp lemon zest
• 1/2 cup white wine (optional)
• 1 cup freshly grated Parmesan cheese
• 6 salmon fillets, skin removed (6 oz each)
• 2 lbs fresh asparagus, trimmed
• Salt and pepper to taste

Instructions

Cook the angel hair pasta according to package instructions and set aside.

In a medium bowl, mix together the softened butter, parsley, chives, Dijon mustard, lemon zest, salt, and pepper to make the herb butter.

Set aside.

If using white wine, bring it to a simmer in a large skillet over medium-high heat and cook until reduced by half, about 2-3 minutes.

Remove from heat and set aside.

In the same skillet, add 2 tablespoons of the herb butter and melt over medium heat.

Add the asparagus and cook, stirring occasionally, until tender, about 4-6 minutes.

Season with salt and pepper to taste.

Set aside.

In a large skillet, melt 2 tablespoons of the herb butter over medium-high heat.

Add the salmon fillets, skin side up, and cook for 3-4 minutes.

Flip the salmon over and cook for an additional 3-4 minutes, or until cooked through.

To make the Dijon butter sauce, combine the reduced white wine (if using), 2 tablespoons of the herb butter, and Parmesan cheese in a blender or food processor.

Blend until smooth and set aside.

To assemble, place a portion of the cooked angel hair pasta on a plate, top with a piece of pan-seared salmon, spoon the Dijon butter sauce over the salmon, and serve with a side of asparagus.

Notes

Make sure to not overcook the angel hair pasta, it should still have a bit of bite to it.

Use high-quality ingredients, especially when it comes to the salmon and asparagus, it makes a big difference in the flavor and texture of the dish.

If you don’t have white wine or prefer not to use it, you can omit it or substitute it with chicken or vegetable broth.

Don’t overmix the herb butter, you want it to be just combined so it stays light and fluffy.

Make sure to not overcrowd the skillet when cooking the asparagus, cook it in batches if necessary.

When cooking the salmon, make sure it reaches an internal temperature of at least 145°F to ensure food safety.

You can make the herb butter and Dijon butter sauce ahead of time, just store them in the fridge for up to a week or freeze for up to 2 months.

This recipe makes a great special occasion dish, but it’s also impressive enough to serve on a weeknight if you want to elevate your meal game!

Nutrional Value

• Calories: 740
• Total Fat: 44g
• Saturated Fat: 23g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 46g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 40g