Ingredients

• 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
• 1 tablespoon seafood seasoning blend
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic
• ½ lemon, for juice

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Coat both sides of fish with seasoning (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F; remove from pan. Meanwhile, chop garlic.
2. Reduce heat to low. Place remaining 2 tablespoons butter and garlic in pan; cook and stir 1 minute or until butter is melted. Remove pan from heat. Juice lemon (1 tablespoon); stir juice into garlic butter. Serve sauce over fish.
Note: Always check fish for bones.

Ingredients

• 2 medium shallots, coarsely chopped
• ¼ lb fresh asparagus spears, coarsely chopped
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 teaspoon fresh thyme
• 4 oz ditalini pasta (1 cup)
• 1 tablespoon olive oil
• 1 cup grape tomatoes
• 1 (15.5-oz) can cannellini beans, rinsed/drained
• 2 tablespoons herb garlic butter
• 2 tablespoons capers
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

• Bring water to boil for pasta.
• Chop shallot, asparagus, parsley, and thyme.

Steps

1. Cook pasta following package instructions; reserve ¼ cup pasta water for later use.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shallots, asparagus, pasta, tomatoes, and beans; cook and stir 3-4 minutes or until thoroughly heated.
3. Stir in herbs, butter, capers, salt, pepper, and reserved pasta water; cook and stir 2-3 minutes or until hot. Serve.