Pasta with Fresh Salmon

Method

1. Cut the cherry tomatoes: larger ones into quarters, smaller ones into halves. Set aside.
2. Cut two salmon fillets in half and score the skin lightly with a knife (cuts prevent the skin from curling).
3. Heat a pan with olive oil over medium heat. Place the salmon skin-side down.
4. Cook until the skin changes colour for about a finger-width, then flip the salmon.
5. Add 2 whole garlic cloves to the oil to flavour it. Season the skin with salt and optional pepper.
6. Baste the salmon with the oil by tilting the pan.
7. Add the cherry tomatoes to the pan. Season with a little salt.
8. Cook for a few minutes, then remove one salmon piece and some tomatoes for later garnish. Also remove the garlic cloves.
9. Take the remaining salmon and cut into small pieces. Return the pieces and the liquid to the pan.
10. Cook the pasta in boiling salted water until al dente.
11. Add a splash of pasta cooking water to the sauce to loosen it.
12. When the pasta is ready, transfer it to the pan. Finish cooking over high heat, stirring to create a creamy emulsion.
13. Add fresh basil leaves and mix.
14. Cut the reserved salmon piece into chunks and add along with the reserved tomatoes. Gently fold.
15. Plate the pasta. Optionally sprinkle with pepper or chili.