Tjestenina s Lososom i Šparogama (Pasta with Salmon and Asparagus)
85% autentično · Mediterranean-inspired
A vibrant and flavorful variation that incorporates fresh asparagus for added texture and a touch of spring freshness, often seen in coastal Croatian cuisine.
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Sastojci
- Linguine pasta400g
- Salmon fillet300g
- Asparagus250g, trimmed and cut into 2-inch pieces
- Butter3 tbsp
- Garlic3 cloves, minced
- White wine1/4 cup
- Lemon zest1 tsp
- Fresh parsley1/4 cup, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water.
- 2
Cut salmon fillet into 1-inch cubes. Season with salt and pepper. Pan-sear salmon cubes in a little olive oil until just cooked through. Remove from pan and set aside.
- 3
In the same pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Add the cut asparagus pieces and sauté for 3-4 minutes until tender-crisp.
- 5
Pour in white wine and let it simmer for 1-2 minutes, scraping up any browned bits.
- 6
Add lemon zest and chopped parsley. Stir to combine.
- 7
Add the drained linguine and the cooked salmon cubes to the pan. Toss gently. Add reserved pasta water as needed to create a light sauce.
- 8
Season with salt and pepper to taste. Serve immediately.
