Cook the spaghetti al dente in plenty of boiling salted water.
In the meantime, finely dice the garlic and quarter the cherry tomatoes.
Heat 1 tablespoon of olive oil in a pan, sauté the tomatoes and garlic briefly, then remove from the pan and set aside.
Roughly dice the salmon fillet and fry in 1 tablespoon of olive oil, turning for about 5-6 minutes. Deglaze with a dash of wine. Carefully mix in the tomatoes and pesto and season with salt and pepper.
Drain the spaghetti and arrange on a plate. Put the salmon and tomato mixture in the middle and serve.