Pasta with fennel, broccoli, cherry tomatoes and baked salmon

Name: pasta with fennel, broccoli, cherry tomatoes and baked salmon
Total time: 30 min
Yield: 4
Ingredients: 1 stump sprout of broccoli; 1 fennel; 1 Red onion; 1 toe garlic; 4 tablespoon olive oil; 100 ml White wine; 16 little cherryto; 200 ml demi crème fraîche; 300 gram farfalle; 400 gram salmon fillet; 5 lemon

Ingredients

Directions

Preheat the oven to 110 ° C.
Bring a pot of water and salt to the boil.
Divide the broccoli into small florets and cook for three minutes.
Remove them from the pan with a skimmer; do not throw away the water !.
Cut the fennel into quarters and then into thin strips and keep the green.
Cut the onion into coarse cubes and finely chop the garlic.
Heat half of the oil in a frying pan and fry the garlic, fennel and onion for four minutes.
Pour in the white wine and cook for another two minutes.
Add the to and crème fraîche and cook them for over a minute.
Then add the broccoli and gently spoon it through the sauce.
Cut the skin of the salmon fillets and sprinkle with salt.
Heat the rest of the oil in a frying pan and fry the salmon fillets on both sides for one minute.
Put the fillets in an oven dish and put them in the oven for ten minutes.
Cook the pasta in the broccoli water al dente according to the description on the package.
Drain the pasta in a colander and gently mix through the sauce.
Put the salmon on it.
Do some grated lemon and the green of the fennel.