Whole wheat pasta with salmon, cherry tomatoes and dill

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Salmon fillet100 g
• Cherry tomatoes100 g
• Shallot15 g
• Dillto taste
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
3. Meanwhile skin the salmon fillet by running a sharp knife between skin and flesh, check for bones and cut into roughly 2 cm cubes; wash the cherry tomatoes and halve them; peel the shallot and chop it finely.
4. In a non-stick frying pan soften the shallot with a splash of water over medium heat for 2 minutes, until translucent; add the tomatoes with a pinch of salt and cook for 3 minutes, until softened.
5. Add the salmon and cook for 3 minutes without stirring too much, until opaque outside but still tender inside.
6. Drain the pasta, keeping a small ladle of the cooking water, and gently toss it with the sauce, loosening if needed; finish with the dill, a few drops of lemon juice and black pepper.