Recipe Details
Ingredients
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½poundasparagus spears, trimmed and bottom thirds thinly peeled
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3tablespoonsunsalted butter
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¼cupchopped pecans
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2(4 ounce) filletssalmon
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salt and ground black pepper to taste
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2tablespoonsolive oil
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½lemon, halved (juice only)
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⅓(8 ounce) packageangel hair pasta
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2tablespoonsbutter
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1tablespoonminced parsley
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1tablespoonchopped fresh basil
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2tablespoonsbutter
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1tablespoonDijon mustard
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½lemon, halved (juice only)
Cooking Directions
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Place asparagus spears into a large skillet. Pour enough water to cover the bottom of the skillet about 1/2 inch deep; bring to a boil over medium heat. Reduce heat to medium-low and simmer until water has evaporated, about 5 minutes.
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Stir butter and pecans into the skillet with asparagus. Simmer until asparagus begin to brown and pecans are fragrant, about 2 more minutes. Remove from heat.
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Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
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Heat olive oil in a skillet over medium-high heat. Pan-fry salmon fillets in hot oil until browned, flesh flakes easily, and the center of fillets are nearly opaque, 4 to 5 minutes per side. Squeeze 1/2 of a lemon over fillets as they cook.
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Fill a large pot with lightly salted water and bring to a boil; stir in angel hair pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to the pot.
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Stir 2 tablespoons butter, parsley, and basil into cooked pasta until coated; sprinkle with salt and black pepper.
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Melt 2 tablespoons butter in a small saucepan over low heat until melted; stir in Dijon mustard and squeeze remaining lemon half into sauce. Simmer until flavors blend, about 3 minutes.
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Divide angel hair pasta between 2 plates and top each with asparagus and pecans. Place fillets over asparagus. Spoon Dijon dressing over fillets to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories896 | |
% Daily Value * | |
Total Fat 76g |
97% |
Saturated Fat 31g |
153% |
Cholesterol 162mg |
54% |
Sodium 488mg |
21% |
Total Carbohydrate 33g |
12% |
Dietary Fiber 6g |
23% |
Total Sugars 4g |
|
Protein 28g |
56% |
Vitamin C 38mg |
43% |
Calcium 84mg |
6% |
Iron 5mg |
25% |
Potassium 772mg |
16% |
* 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.
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