Salmon With Dijon Butter and Asparagus

Comments: This one sounds like a meal your mom would make you eat. 

Ingredients: 

• 8 oz Asparagus
• 3 tablespoons unsalted butter
• 8 oz salmon
• 2 tablespoons olive oil
• One tablespoon parsley
• 2 tablespoons salted butter
• Quarter teaspoon table salt
• ¼ teaspoon of black pepper
• One tablespoon basil
• 1/4 cup pecans
• 1 cup angel hair pasta
• One tablespoon yellow mustard
• Lemon

Directions:

1. Place asparagus spears into 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.
2. Stir butter and pecans into the skillet with asparagus. Simmer until asparagus begins to brown and pecans are fragrant, about two more minutes. Remove from heat.
3. Seasoned salmon fillets with salt and black pepper and set aside for about 5 minutes; Pat off any excessive moisture with paper towels.
4. Cook Angel hair pasta
5. Stir 2 tablespoons butter, parsley, and basil into cooked pasta until coated; Sprinkle with salt and black pepper.
6. Melt 2 tablespoons butter and a small saucepan over low heat until melted; stir in Dijon mustard and squeeze remaining lemon half into sauce. Simmer until flavor blends, about 3 minutes.new line Serve asparagus and pecans over Angel hair pasta. Place fillets over asparagus. Spoon dijon dressing over fillets to serve.