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


Entertaining guests and want to show off your talents as a chef? This homemade Dijon sauce for salmon makes the perfect dish! It's light and bursting with flavor. It looks like it took hours, but you can make it in less than an hour. Everyone will be asking you for the recipe.

close up view of Salmon With Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta on a colorful plate
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins


  • ½ pound asparagus spears, trimmed and bottom thirds thinly peeled

  • 3 tablespoons unsalted butter

  • ¼ cup chopped pecans

  • 2 (4 ounce) fillets salmon

  • salt and ground black pepper to taste

  • 2 tablespoons olive oil

  • ½ lemon, halved (juice only)

  • (8 ounce) package angel hair pasta

  • 2 tablespoons butter

  • 1 tablespoon minced parsley

  • 1 tablespoon chopped fresh basil

  • 2 tablespoons butter

  • 1 tablespoon Dijon mustard

  • ½ lemon, halved (juice only)


  1. 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.

  2. 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.

  3. Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.

  4. 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.

  5. 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.

  6. Stir 2 tablespoons butter, parsley, and basil into cooked pasta until coated; sprinkle with salt and black pepper.

  7. 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.

  8. 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 (per serving)

896 Calories
76g Fat
33g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 896
% 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
Vitamin C 38mg 192%
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.

You’ll Also Love