Large skillet over medium high heat. Add olive oil in large heart swirl and add 1 Tbs minced garlic, cook 1 min lightly brown garlic.
Add 4-5 strips pepper per serving, cook 1 additional min. stir as needed
Add seasoned salmon, meat side down, cook 1 minute to brown for visual appearance.
Reduce heat to medium. Flip to skin side down. Add Rosemary on top of each piece of salmon. Add 1 cup of white wine. I prefer a pinot grigio; always drink 1 glass of wine before cooking to ensure wine is ok. Cover skillet, cook 4 minutes.
Add asparagus 6-8 spears per serving, cook additional 4 minutes. Remove peppers and asparagus, set aside.
Plate angel hair pasta. Spoon sauce from skillet over pasta, 2 tsb. per serving.
Place salmon atop pasta, garnish with red pepper over salmon, and squeeze lemon over salmon.
Place asparagus to side of pasta.
Serve with light white wine.