Salmon and Angel Hair Pasta with White Wine Lemon Sauce

Friend, Funny Kathy served this at our "Techie-Bucket" luncheon.  It was fabulous!!!

Salmon and Angel Hair Pasta with White Wine Lemon Sauce

2 large salmon fillets

1/3 c. butter

lemon pepper

1-16 oz. pkg. angel hair pasta

2 bunches asparagus

Preheat oven to 325 degrees.  Place salmon fillets on foil ad place on a jelly roll pan.  brush fillets with butter and lemon pepper.  Seal the foil and bake in the oven for 35 minutes.

Bring water,  2 T. olive oil and salt to a boil.  Cook the angel hair al dente.  Cut ends off asparagus and blanch.

White Wine Lemon Sauce

1/2 cup butter

t tsp. granulated chicken bouillon

1/3 cup flour

3/4 tsp. coarse black pepper

3 cup cream

1/2 cup Parmesan cheese

4 t. lemon zest

1/2 c. 1/2 cup white wine

Saute butter in skillet, adding granulated chicken bouillon, flour and pepper.  Stirring constantly, scorch the mixture until it is golden brown.  Slowly fold in cream, Parmesan cheese, 2 T. lemon rind and white wine.  Simmer 3 to 4 minutes.

To serve, place asparagus on plate.  Add angel hair pasta and broken pieces of salmon.  Drizzle with White Wine Lemon Sauce and finish with fresh ground pepper, grated fresh lemon zest and top with a parsley sprig.  Serve.