Pasta with tomato vegetables and salmon

Ingredients for 4 servings:

• 100 g arugula
• 50 g bacon, streaky, or raw ham
• 400 g cocktail tomatoes
• 4 small onions or shallots
• 2 cloves garlic, or 1/2 bulb Chinese solo garlic
• 350 g salmon fillet(s)
• 2 tbsp olive oil
• salt and pepper
• 400 g spaghetti, linguine or tagliatelle

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the arugula, leaving the small leaves whole and tearing the larger ones into pieces. Divide the arugula between four plates. Cut the bacon into small cubes. Wash, dry, and quarter the tomatoes. Cut out the inner flesh and chop roughly. Leave the rest of the tomatoes as is. Peel the shallots and garlic and dice finely. Cut the salmon into 1-2 cm cubes. Cook the pasta al dente according to the package instructions and drain. Heat the oil in a large pan. Fry the bacon until crispy. Add the shallots and garlic to the bacon and sauté until translucent. Add the fish cubes and fry for about 2 minutes. Place everything in a large, preheated bowl. Add the tomato quarters and chopped flesh to the pan and bring to a boil briefly. Add to the salmon in the bowl. Mix the drained pasta with the salmon and tomato mixture, season with salt and pepper. Arrange the pasta mixture on top of the arugula and serve immediately.