Salmon With Lemon Butter Sauce

• 1 pound salmon filets chopped into 1" pieces
• 2 tablespoons Capers, lightly chopped
• 6 oz roasted red peppers (roughly chop)
• 1 bunch Asparagus spears (cut into 1" pieces)
• 7 oz marinated artighoke hearts (chop lightly)
• 1 medium lemon (juice)
• 1 tablespoon butter
• 1 tablespoon fresh dill (chop lightly)
• 2 tablespoons fresh parsly (chop lightly)
• 1/2 teaspoon freshly grated nutmeg
• 3 tablespoons garlic infused olive oil
• 4 cloves garlic
• 8 oz baby portobello mushrooms (sliced)
• 8 oz white button mushrooms (sliced)
• 1 small onion diced
• 1 cup white wine (medium sweet)
• 1 package angel hair pasta
• salt and pepper to taste

1. Saute salmon pieces until lightly browned and almost cooked in 1 tablespoon olive oil. Remove and set aside. Carmalize onion in olive oil. Add mushrooms and saute until they almost stick to the bottom of the pan. Add wine and deglaze pan. Add garlic and reduce by about 1/2. Add salt, pepper and nutmeg. Stir in asparagus and cook until almost done. Add roasted red peppers and marinated artichoke hearts. Return salmon to pan. Add lemon juice, capers, parsley and fresh dill. Continue to stire and cook until desired thickness and everything is heated through. Add butter to finish.
2. Serve over angel hair pasta. Top with shaved parmesan and asiago cheese

salmon filets, capers, red peppers, lemon, butter, fresh dill, fresh parsly, nutmeg, garlic, garlic, baby portobello mushrooms, white button mushrooms, onion, white wine, angel hair pasta, salt

Taken from www.epicurious.com/recipes/member/views/salmon-with-lemon-butter-sauce-1200737 (may not work)