Pasta with tomatoes and baked salmon

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 30 g butter
• 1 clove(s) garlic
• 2 tbsp parsley, finely chopped, plus some for sprinkling
• 200 g pasta, e.g. spaghetti or tagliatelle
• 300 g tomatoes or cherry tomatoes
• 1 clove(s) garlic
• 1 small onion(s)
• some oil for frying
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

made quickly

Melt the butter, press in 1 clove of garlic, and stir in along with the parsley. Wash the salmon fillet, pat dry, season with salt and pepper, and place in an ovenproof dish. Spread the butter on top and bake the salmon in an oven preheated to 180°C for about 15 minutes. The cooking time depends on the thickness of the fillets and the oven type. Meanwhile, cook the pasta until al dente. Finely dice the onion and thinly slice 1 clove of garlic. Roughly dice the tomatoes or halve the cherry tomatoes. Sauté the onion in a little oil, briefly sauté the garlic clove, add the tomatoes, and sauté for a few minutes. Season generously with salt and freshly ground pepper. Using pasta tongs, add the pasta, dripping wet from the cooking water, to the tomatoes, mix everything, and let it rest on the stovetop for a while. Meanwhile, shred the cooked salmon with two forks. Divide the pasta between two plates and arrange the salmon pieces on top. Pour the liquid from the dish over the pasta and sprinkle with some chopped parsley.