Skyr pasta with wild salmon and asparagus
This pan dish - prepared in our Levital® Comfort pan - by @beahyggespreder with fresh asparagus and wild salmon brings a taste of Norway to your plate.
The Levital® Comfort pan is ideal for preparing especially delicate dishes and is suitable for all hob types.
Enjoy trying it out.
25 min
Total Time
20 min
Cooking Time
5 min
Preperation Time
Ingredients
| 140g | Linguine |
| 300g | green asparagus |
| 150g | Skyr |
| 1 handful | leaf spinach |
| 250g | Cherry tomatoes |
| 250g | Norwegian salmon fillet |
| Salt, pepper | |
| Juice of one lemon |
Instructions
Step 1 of 5:
Bring salted water to a boil and cook the noodles until al dente.
Step 2 of 5:
Die pan heat. Gently fry the salmon skin-side down for 12 minutes. Meanwhile, wash the asparagus and tomatoes and cut into pieces.
Step 3 of 5:
Remove the salmon from the pan and set it aside. In the still hot pan, sauté the asparagus and tomatoes.
Step 4 of 5:
Add the al dente linguine to the pan with the asparagus and tomatoes, and fold in the spinach leaves.
Step 5 of 5:
Finally, add the skyr and the juice of a lemon, as well as pepper and salt, to the pasta pan and briefly mix everything together. Arrange the salmon on the pasta and serve everything together.
