Salmon pasta with dried tomatoes, Parmesan and chili

Ingredients for 4 servings:

• 2 salmon fillets, 125 g each, frozen or fresh
• 400 g spaghetti or tagliatelle
• 2 handfuls of Parmesan, coarsely grated
• 100 ml vegetable stock
• 4 spring onions
• 60 g tomatoes, dried, preserved in oil
• 2 tbsp olive oil
• 1 red chili pepper(s)
• Black pepper, freshly ground
• Salt
• 1 handful of cherry tomatoes
• ½ lime(s) or lemon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Thaw the salmon, wash, pat dry, and dice. Wash, trim, and chop the chili pepper. Halve the cherry tomatoes or leave whole. Coarsely grate the Parmesan. Wash, trim, and slice the spring onions. Drain the tomatoes and cut into strips. Cook the pasta al dente according to the package instructions. Add 1 tablespoon of tomato oil and the olive oil to a hot pan. Gently fry the salmon and chili pepper for 2-3 minutes. Add the spring onions and tomatoes, and deglaze with the stock. Let it cook briefly, season with salt, pepper, and lime juice, and fold in the drained pasta. Serve and sprinkle with grated Parmesan. If you like, add basil leaves for decoration.