Step 1
Place asparagus spears into a large skillet and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat bring to a boil and reduce heat to medium-low. Simmer until the water has evaporated about 5 minutes.
Step 2
Stir unsalted butter and pecans into the skillet with asparagus and let simmer until asparagus are beginning to brown and pecans are fragrant about 2 more minutes. Remove from heat.
Step 3
Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels.
Step 4
Heat olive oil in a skillet over medium-high heat and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook.
Step 5
Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered stirring occasionally until cooked through but still slightly firm 4 to 5 minutes. Drain well and return to saucepan.
Step 6
Stir 2 tablespoons butter parsley and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste.
Step 7
To make sauce melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors.
Step 8
To serve divide angel hair pasta between two plates top each serving of pasta with half the asparagus and pecans and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.