I julienne cut asparagus and carrots, leaving some of the asparagus in larger slices, then thinly sliced a white onion into rings.
I sauteed the veggies with butter, olive oil, and dried garlic. While they were cooking I boiled a large pot of water and dropped spaghetti in.
I seasoned a salmon fillet with just a few shakes of lemon pepper and salt. Then fried it in olive oil and topped it with mustard, cooking on each side for about 3 minutes.
Once the pasta was almost cooked through I drained it and cooked it with the vegetables for a couple minutes.