Spaghetti with Salmon

Ingredients

• 400 g spaghettini
• 250 g salmon fillet (skin on)
• 200 g leeks (white and light green parts)
• 1 lemon (juice and grated zest)
• 6 tbsp white wine
• 5 tbsp olive oil
• Salt
• black pepper (freshly ground)
• Basil
• 15 cocktail tomatoes

Instructions

1. 1.

   Cut the salmon into bite‑sized strips and marinate with lemon juice and zest. Wash, trim, and slice the leeks diagonally into thin rings.

2. 2.

   Briefly blanch the cocktail tomatoes, shock them in cold water, peel, quarter, and seed them.

3. 3.

   Sauté the leeks briefly in hot olive oil, then deglaze with white wine, season with salt and pepper, and cover to cook for about 3 minutes. Add the tomatoes and salmon, simmer for another 3–4 minutes, taste, and stir in roughly chopped basil.

4. 4.

   Meanwhile, boil the spaghetti in plenty of salted water until al dente.

5. 5.

   Drain the pasta, let it dry slightly, and serve with the salmon‑leek sauce on preheated plates.