Summary

Ingredients

• 100 g rocket
• 50 g bacon, mixed or raw ham
• 400 g cocktail tomatoes
• 4 small onions or shallots
• 2 cloves garlic, or 1/ tuber Chinese solo garlic
• 350 g salmon fillet (s)
• 2 tablespoon olive oil
• salt and pepper
• 400 g spahetti, linuine or ribbon noodles

Print Recipe Pin Recipe

Instructions

1. Wash the rocket, leave the small leaves whole and pull the large ones into pieces. Divide the rocket on four plates. Cut the bacon into small cubes.
2. Wash, dry and quarter the tomatoes. Cut out the inner pulp and roughly chop. Leave the rest of the tomatoes like this. Peel the shallots and garlic and dice them. Cut the salmon into 1-2 cm cubes.
3. Cook the pasta according to the instructions on the packet until al dente and drain.
4. Heat oil in a large pan. Fry the bacon in it until crispy. Add shallots and garlic to the bacon and sauté until translucent. Add the fish cubes and fry for about 2 minutes. Put everything in a large pre-warmed bowl.
5. Put the tomato quarters with the chopped pulp in the pan and bring to the boil briefly. Add to the bowl with the salmon. Mix the drained pasta with the salmon and tomato vegetables, season with salt and pepper.
6. Arrange the pasta mixture on top of the rocket and serve immediately.