First cut the salmon into small pieces and fry in a pan in 1 - 2 tablespoons of olive oil with the garlic cut into small pieces. Make sure that the salmon stays nice and juicy and doesn`t get too dry. Then take the salmon out of the pan and set aside.
As soon as the water for the spaghetti boils, salt it and add the spaghetti. It is important that the spaghetti is only cooked al dente, as it will draw in later in the pan.
In the meantime, halve the cocktail tomatoes and cut the zucchini into slices. Sweat both in the pan in the remaining olive oil until the zucchini is done but still firm to the bite.
As soon as the spaghetti is done, add it to the vegetables in the pan, as well as the salmon. Mix everything well and season with salt and pepper. Finally, pluck the basil leaves and add them.
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