Salmon with Dijon Butter Sauce, Asparagus, and Herb Butter Angel Hair Pasta: A Gourmet Delight

This recipe combines the richness of salmon with the tangy zest of Dijon butter sauce, the freshness of asparagus, and the aromatic delight of herb butter angel hair pasta. It’s a restaurant-quality meal that’s surprisingly easy to prepare at home. Perfect for a special occasion or a sophisticated weeknight dinner, this dish is sure to impress.

## Why This Recipe Works

* **Flavor Harmony:** The Dijon mustard cuts through the richness of the butter and salmon, creating a balanced and delightful flavor profile.
* **Texture Contrast:** The flaky salmon, tender asparagus, and delicate angel hair pasta offer a delightful textural experience.
* **Easy to Customize:** You can easily adapt this recipe to your liking by using different herbs, vegetables, or pasta types.
* **Quick Preparation:** Despite its gourmet appearance, this meal can be prepared in under 45 minutes.

## Ingredients

### For the Salmon with Dijon Butter Sauce:

* **Salmon Fillets:** 4 (6-8 ounce) salmon fillets, skin on or off
* **Butter:** 6 tablespoons, unsalted
* **Dijon Mustard:** 2 tablespoons
* **Lemon Juice:** 1 tablespoon, freshly squeezed
* **Garlic:** 2 cloves, minced
* **Fresh Parsley:** 2 tablespoons, chopped
* **Fresh Dill:** 1 tablespoon, chopped (optional)
* **Salt:** To taste
* **Black Pepper:** To taste
* **Olive Oil:** 1 tablespoon

### For the Asparagus:

* **Asparagus:** 1 pound, trimmed
* **Olive Oil:** 1 tablespoon
* **Garlic:** 1 clove, minced (optional)
* **Salt:** To taste
* **Black Pepper:** To taste
* **Lemon wedges:** For serving (optional)

### For the Herb Butter Angel Hair Pasta:

* **Angel Hair Pasta:** 8 ounces
* **Butter:** 4 tablespoons, unsalted
* **Fresh Parsley:** 2 tablespoons, chopped
* **Fresh Basil:** 2 tablespoons, chopped
* **Fresh Chives:** 1 tablespoon, chopped
* **Garlic:** 1 clove, minced
* **Salt:** To taste
* **Black Pepper:** To taste
* **Parmesan Cheese:** For serving (optional)

## Equipment

* Large skillet
* Medium saucepan
* Baking sheet (optional, for roasting asparagus)
* Whisk
* Tongs

## Instructions

### Part 1: Preparing the Salmon with Dijon Butter Sauce

1. **Prepare the Salmon:** Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
2. **Sear the Salmon:** Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets. Sear for 4-6 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-5 minutes per side, or until golden brown.
3. **Flip the Salmon:** Gently flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. **Remove the Salmon:** Transfer the cooked salmon fillets to a plate and cover with foil to keep warm.
5. **Make the Dijon Butter Sauce:** In the same skillet, reduce the heat to medium. Add the butter and let it melt completely. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
6. **Add Dijon and Lemon:** Whisk in the Dijon mustard and lemon juice. Cook for 1-2 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
7. **Finish the Sauce:** Stir in the chopped parsley and dill (if using). Season with salt and pepper to taste.
8. **Serve:** Spoon the Dijon butter sauce over the salmon fillets. Serve immediately.

### Part 2: Preparing the Asparagus

There are several ways to cook asparagus: roasting, sautéing, or grilling. Here are instructions for roasting and sautéing.

**Option 1: Roasting Asparagus**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Asparagus:** Trim the woody ends off the asparagus spears. Toss the asparagus with olive oil, minced garlic (if using), salt, and pepper on a baking sheet.
3. **Roast:** Spread the asparagus in a single layer on the baking sheet. Roast for 8-12 minutes, or until the asparagus is tender-crisp.
4. **Serve:** Transfer the roasted asparagus to a serving dish. Squeeze lemon wedges over the asparagus (optional).

**Option 2: Sautéing Asparagus**

1. **Prepare Asparagus:** Trim the woody ends off the asparagus spears.
2. **Sauté:** Heat olive oil in a skillet over medium heat. Add the asparagus and minced garlic (if using). Sauté for 5-7 minutes, or until the asparagus is tender-crisp, stirring occasionally.
3. **Season:** Season with salt and pepper to taste.
4. **Serve:** Transfer the sautéed asparagus to a serving dish. Squeeze lemon wedges over the asparagus (optional).

### Part 3: Preparing the Herb Butter Angel Hair Pasta

1. **Cook Pasta:** Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions, usually about 5-7 minutes, or until al dente. Reserve about 1/2 cup of pasta water before draining.
2. **Drain Pasta:** Drain the pasta in a colander.
3. **Make Herb Butter:** While the pasta is cooking, melt the butter in the same pot (or a clean skillet) over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
4. **Add Herbs:** Stir in the chopped parsley, basil, and chives. Cook for another minute, allowing the herbs to infuse the butter.
5. **Combine Pasta and Herb Butter:** Add the drained pasta to the pot with the herb butter. Toss to coat evenly. If the pasta seems dry, add a little of the reserved pasta water to loosen it up.
6. **Season:** Season with salt and pepper to taste.
7. **Serve:** Serve immediately, garnished with Parmesan cheese (optional).

## Tips and Tricks

* **Don’t Overcook the Salmon:** Overcooked salmon is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
* **Adjust the Dijon Mustard:** If you prefer a milder flavor, start with 1 tablespoon of Dijon mustard and add more to taste.
* **Use Fresh Herbs:** Fresh herbs add a vibrant flavor to both the sauce and the pasta. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
* **Cook Pasta Al Dente:** Al dente pasta has a slight bite to it, which provides a better texture in the dish.
* **Reserve Pasta Water:** The starchy pasta water helps to create a creamy sauce and helps the sauce cling to the pasta.
* **Customize the Vegetables:** Feel free to substitute the asparagus with other vegetables, such as broccoli, green beans, or snap peas.
* **Make it Gluten-Free:** Use gluten-free angel hair pasta to make this dish gluten-free.
* **Skin-On vs. Skinless Salmon:** Leaving the skin on the salmon during cooking helps to keep it moist. If you prefer not to eat the skin, you can easily remove it after cooking.
* **Spice it Up:** Add a pinch of red pepper flakes to the Dijon butter sauce for a little heat.

## Serving Suggestions

This dish is a complete meal on its own, but you can also serve it with a simple side salad or crusty bread for soaking up the delicious Dijon butter sauce. Consider pairing it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

## Variations

* **Lemon Herb Salmon:** Replace the Dijon mustard with lemon zest and add more fresh herbs to the sauce.
* **Honey Garlic Salmon:** Substitute honey for Dijon mustard and add a touch of soy sauce for a sweet and savory flavor.
* **Spicy Salmon:** Add a pinch of red pepper flakes to the sauce or use a spicy Dijon mustard.
* **Creamy Dijon Salmon:** Add a splash of heavy cream to the Dijon butter sauce for a richer, creamier sauce.
* **Different Pasta Shapes:** Experiment with different pasta shapes, such as linguine, fettuccine, or penne.

## Make Ahead Instructions

* **Dijon Butter Sauce:** The Dijon butter sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
* **Herb Butter:** The herb butter can also be made ahead of time and stored in the refrigerator for up to a week. Let it soften slightly before tossing with the pasta.
* **Asparagus:** The asparagus can be trimmed and stored in the refrigerator for up to 2 days. However, it’s best to cook the asparagus just before serving for the best flavor and texture.
* **Salmon:** While it’s best to cook the salmon fresh, you can marinate it in the Dijon butter sauce for up to 30 minutes before cooking for added flavor.

## Storage Instructions

* **Salmon:** Cooked salmon can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
* **Asparagus:** Cooked asparagus can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
* **Pasta:** Cooked pasta can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet with a little olive oil or water.

## Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

* **Calories:** 600-800 per serving
* **Protein:** 40-50 grams
* **Fat:** 30-40 grams
* **Carbohydrates:** 40-50 grams

## Conclusion

This Salmon with Dijon Butter Sauce, Asparagus, and Herb Butter Angel Hair Pasta recipe is a delightful and impressive meal that’s easier to make than you might think. With its harmonious flavors, contrasting textures, and customizable ingredients, it’s sure to become a new favorite in your kitchen. So, gather your ingredients, follow the instructions, and enjoy a gourmet experience in the comfort of your own home! Bon appétit!