1. 1

   Step 1

   Bring a pot of water to a boil and cook 400 g of pasta al dente according to package instructions.

2. 2

   Step 2

   Pat the 500 g salmon fillet dry and cut into bite-sized cubes.

3. 3

   Step 3

   Heat 1 tbsp of vegetable oil and 20 g of butter in a pan.

4. 4

   Step 4

   Add the salmon cubes to the pan and sear on all sides for about 5 minutes.

   Timer 5 min
5. 5

   Step 5

   Deglaze with 400 g of heavy cream.

6. 6

   Step 6

   Add 2 tsp of granulated vegetable bouillon, 1.5 tbsp of tomato paste, and a little black pepper.

7. 7

   Step 7

   Bring the sauce to a brief boil and season with salt and pepper to taste if needed.

8. 8

   Step 8

   Wash the 300 g of cherry tomatoes, halve them, and add to the pan. Let simmer briefly.

   Timer 4 min
9. 9

   Step 9

   Drain the pasta and let it drip dry.

10. 10

    Step 10

    Serve the pasta with the salmon cream sauce, refining with a little fresh lemon if desired.

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