Wholemeal spelled penne with fennel, tomato and salmon

Cook the pasta al dente according to the instructions on the package.

In the meantime, cut the stems and a piece of the underside of the fennel tubers, halve in length and remove the hard core.

Cut into slices as thin as possible. Slice the garlic and halve the cherry tomatoes.

Heat the oil in a frying pan and fry the fennel, fennel seed and garlic for 7 minutes on medium heat.

Add the tomato sauce and heat for 3 minutes. Season with pepper and salt.

In the meantime, heat the rest of the oil in a frying pan. Sprinkle the salmon with pepper and salt and cook for 6 minutes on medium heat. Turn halfway.

Add the cherry tomatoes for the last 3 minutes and bake with the cutting edge.

Remove the leaves from the basil leaves. Drain the pasta and mix through the sauce. Divide over the deep plates and divide the tomatoes and salmon into pieces. Garnish with the basil leaves.