Skyr pasta with wild salmon and asparagus
This frying pan dish - prepared in our Levital® Comfort Frying Pan - by @beahyggespreder with fresh asparagus and wild salmon brings a taste of Norway to your plate.
The Levital® Comfort Frying Pan is ideal for preparing particularly delicate foods and is suitable for all stovetops. Inspired by the water-repellent effect of lotus leaves, the Levital® coating enables healthier frying with little and even no fat at all. It also offers excellent non-stick performance.
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 pasta until al dente.
Step 2 of 5:
Heat the Levital® Frying Pan. Gently fry the salmon skin-side down for 12 minutes. Meanwhile, wash the asparagus and tomatoes and cut them into pieces.
Step 3 of 5:
Remove the salmon from the Frying Pan and set it aside. Sauté the asparagus and tomatoes in the still-hot Frying Pan.
Step 4 of 5:
Add the al dente linguine to the Frying Pan with the asparagus and tomatoes, and fold in the baby spinach.
Step 5 of 5:
Finally, add the skyr and the juice of one lemon, along with pepper and salt, to the pasta pan and briefly mix everything together. Plate the salmon on top of the pasta and serve together.
