This is a cappellini ( angel hair )pasta in garlic cream sauce with a 5 ounce filet of baked salmon. The pasta has sauteed fresh artichokes, mushrooms asparagus and fresh tomato in it and the salmon has been baked in a medium oven with white wine, butter and salt and pepper.
To make the garlic cream sauce you chop up a shallot and put it into a saucepan. Add about 3/4 of a cup of white wine, a bay leaf a sprig of thyme and reduce to dry. Pull the pan away from the heat and add 2 cups of heavy cream and reduce by about a third. Add a good amount of chopped of garlic ( to taste ) and allow to cook until the garlic is infuse then season, pass through a fine strainer and put aside until the other ingredients are ready.
This sauce can be made in advance and kept in the refrigerator.