← All recipes

🍝 Wild salmon with asparagus and pasta

1003 kcal · 30 min · 4 servings

Ingredients

• 400 g Pappardelle
• 600 g Wild Salmon Fillet (4 Wild Salmon Fillets à 150 g)
• 250 g green Asparagus
• 250 g Asparagus (white)
• 2 tbsp Butter
• 2 tbsp Clarified Butter
• 1 Organic Orange (Zest and Juice)
• 1 bunch Wild Garlic
• 4 tbsp Oil
• 4 tbsp Pine Nuts
• 50 g Parmesan
• Salt
• Pepper

Instructions

1. 1. Wash the wild garlic thoroughly and shake it dry.
2. 2. Roast the pine nuts in a pan without fat until they are fragrant.
3. 3. Roughly chop the Parmesan.
4. 4. Put the Parmesan, wild garlic, oil, and pine nuts into a blender.
5. 5. Blend the ingredients vigorously into a pesto.
6. 6. Season the pesto with salt and pepper to taste.
7. 7. Peel the white asparagus thoroughly.
8. 8. Remove the woody ends from the white asparagus.
9. 9. Wash the green asparagus.
10. 10. Also remove the woody ends from the green asparagus.
11. 11. Cook the asparagus in plenty of salted water with butter for approx. 10-12 minutes.
12. 12. Cook the pasta according to package instructions in salted water until al dente.
13. 13. Drizzle the salmon with orange juice.
14. 14. Fry the salmon vigorously in clarified butter in a pan on all sides.
15. 15. Remove the asparagus from the cooking liquid.
16. 16. Cut the asparagus stalks diagonally in half.
17. 17. Drain the pasta.
18. 18. Mix the pasta with the pesto.
19. 19. Fold the asparagus into the pasta.
20. 20. Divide the pasta among plates.
21. 21. Place the salmon on top of the pasta.

Nutrition per serving

• kcal: 1003
• Protein: 52 g · Fett/Fat: 55 g · Carbs: 75 g