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

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.

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.

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

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.

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.

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

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.

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.