Pasta Salad with Norwegian Salmon and Colorful Vegetables

Name: Pasta Salad with Norwegian Salmon and Colorful Vegetables
Cook time: 20 min
Yield: 4
Ingredients: 400 g Norwegian salmon fillet, skinned and deboned; 400 g pasta, short (pasta corta); 15 cherry tomato; 10 olives, black; 50 g pine nuts; 5 leaves basil, fresh; 3 tbsp olive oil, extra virgin; 1 handful of rocket (arugula lettuce); salt and pepper

You'll want to make this brightly colored Norwegian salmon dish over and over again. Follow Simone Rugiati's instructions and you won't risk making a mistake.

Cooking time20 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Season the salmon on both sides with olive oil, salt and pepper.
Pan-fry in a non-stick pan for approx. 3 minutes on each side. Remove the fish from the heat and allow it to cool.
Cook pasta in well-salted water and strain while it's still a little firm, or al dente. Hold the pasta under running water to cool it.
Cut cherry tomatoes in half and add to the pasta with olives, pan-toasted pine nuts, chopped basil and olive oil.
Taste with salt and pepper and add salmon and chopped rocket.

Serve.