350g dried tagliatelle
Finely grated rind and juice of one lemon
Salt and pepper, to taste
4 x 175g salmon fillets, skinned
4 tbsp chopped fresh parsley
FOR THE TOMATOES
500g cherry tomatoes
2 garlic cloves
1tbsp clear honey
3 tbsp olive oil
A generous pinch of salt and pepper, to season
1 Preheat the oven to 200C and lightly oil a roasting pan.
2 Halve the tomatoes and place them, cut side up, into a baking dish. They should fit with little or no space between them.
3 Crush the garlic with a pinch of salt, then beat with the honey, olive oil, and a good grinding of pepper.
4 Spoon the mixture over the cherry tomatoes.
5 Roast for about 30 minutes, until golden, juicy, and bubbling.
6 In the meantime, boil a large pan of salted water for the pasta.
7 Melt the butter in a small roasting tin and add the lemon rind and juice. Season with plenty of salt and pepper.
8 Lay the salmon fillets in a roasting tin and turn them around in the lemony butter, finishing skinned-side down.
9 During the last 10 minutes of the tomato cooking time, place the salmon in the oven, until cooked through but still moist inside.
10 Throw the pasta into the pan of boiling water and cook according to the packet instructions until al dente.
11 Take the salmon out of the roasting tin and place on a warmed plate.
12 Drain the pasta, mix with the lemony buttery juices collected in the salmon roasting tin and add the parsley.
13 Serve with a side of honey cherry tomatoes.