Roast cherry tomato & salmon trofie

Name: Roast cherry tomato & salmon trofie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cherry vine tomatoes; 260 g pack 2 Scottish salmon fillets; 1 tbsp olive oil; 20 g butter; 2 clove/s garlic, finely chopped; 1 unwaxed lemon, zest and juice; 300 g No.1 Trofie; 25 g pack basil, leaves roughly torn

This delicately flavoured roasted pasta makes a simple and elegant midweek meal.

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HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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400g cherry vine tomatoes
260g pack 2 Scottish salmon fillets
1 tbsp olive oil
20g butter
2 clove/s garlic, finely chopped
1 unwaxed lemon, zest and juice
300g No.1 Trofie
½ x 25g pack basil, leaves roughly torn

Heat the oven to 200ºC, as mark 6. Pick the tomatoes from their vines, then put into a small heatproof dish with the salmon, skinside down. Season, then drizzle with the oil and roast for 15-20 minutes until the salmon is cooked through, opaque and flaking easily, and the tomatoes have softened.
Meanwhile, boil the kettle. Heat the butter in a large sauté or frying pan over a medium heat and cook the garlic and lemon zest for 2 minutes. Stir in the pasta, 750ml just-boiled water and a little salt, then cover and bring to the boil.
Once boiling, gently simmer the pasta for 10-12 minutes, still covered, stirring occasionally, until the pasta is just tender and most of the liquid has been absorbed.
Stir the roasted tomatoes into the pasta, then break the salmon into large flakes (discard the skin) and fold in with the lemon juice and basil leaves. Check the seasoning, then divide between bowls, finish with a grind of black pepper and serve.