Skyr pasta with wild salmon and asparagus
This pan-fried dish - prepared in our Levital® Comfort pan - by @beahyggespreder with fresh asparagus and wild salmon brings you a piece of Norway to your plate.
The Levital® Comfort pan is ideal for preparing particularly delicate foods and is suitable for all types of cooktops. Inspired by the water-repellent effect of lotus leaves, the Levital® coating allows for healthier frying with little or even no fat. It also offers a first-class non-stick effect.
Have fun 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 pasta until al dente.
Step 2 of 5:
Heat the Levital® pan. Gently fry the salmon on the skin side for 12 minutes. Meanwhile, wash the asparagus and tomatoes and cut them into pieces.
Step 3 of 5:
Remove the salmon from the pan and set aside. Sauté the asparagus and tomatoes in the still-hot pan.
Step 4 of 5:
Add the al dente linguine to the pan with the asparagus and tomatoes and stir in the spinach.
Step 5 of 5:
Finally, add the Skyr and the juice of one lemon, as well as pepper and salt to the pasta pan and mix everything together briefly. Arrange the salmon on the pasta and serve everything together.
