Ingredients

The following ingredients have 2 Servings
  • Two 6-8 ounce portions of salmon filet
  • 1/3 pound angel hair pasta
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup dry white wine (i recommend a sauv blanc)
  • 1 1/4 cups 2% or whole milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt (divided)
  • 1/ 2 teaspoon pepper (divided)
  • 1/2 teaspoon ground mustard (divided)
  • Zest of 1 large lemon (about 2 tablespoons or more)
  • Juice of 1/2 large lemon (about 1 1/2 tablespoons)
  • 2 cups asparagus spears (woody ends removed and cut into 2-inch piece (measure after cutting the spears), optional)
  • 2 to 3 cups fresh spinach (rinsed and dried, optional)

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with foil. Place salmon fillets, skin side down, on the foil. In a small bowl, combine 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ground mustard. Season fish with spice blend, rub seasoning into the flesh of the fish, and bake for 15 minutes.
  • While oven is preheating, bring a large pot of water to a boil, and season generously with salt. Add pasta and cook until al dente according to package directions. Drain.
  • While the pasta and fish cook, heat a large skillet over medium-high heat. Melt butter, and add white wine to the skillet and whisk to combine. Cook for 1 minute, then add the milk. Whisk to combine. You may see some solids form on the bottom of the pan, don't worry...it's going to be okay.
  • Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon ground mustard; whisk to combine until there are no lumps. Cook for 3 to 5 minutes until the sauce brings to bubble and thicken, stirring often to prevent lumps and burning.
  • Add lemon zest , and stir to combine. Add drained pasta and spinach (if adding a vegetable) to the skillet, toss to combine. Cook for 1 to 2 minutes until spinach wilts. Remove from heat and add lemon juice, toss pasta. Season with additional salt and pepper to taste, if desired.
  • When salmon has finished baking, carefully remove it from the oven. Insert a spatula between the skin and flesh of the fish and slide it under the flesh to separate and remove the skin from the fish.
  • Portion half the pasta onto each of two plates. Place one salmon filet on top of each pasta serving. Squeeze additional lemon juice over the dish, if desired. Serve immediately.