Procedure
- Season the cherry tomatoes with a drizzle of olive oil, salt, a pinch of sugar, and black pepper. Bake them at 180°C (350°F) for about 15 minutes, until sweet and caramelized.
- Meanwhile, blend the pistachios with the dill, slowly adding the olive oil until you get a smooth, aromatic pesto.
- Cut the Fjord salmon fillet into even cubes.
- Cook the spaghetti in plenty of salted water, drain it al dente, and toss it with the pesto. Finish with the salmon cubes and the confit cherry tomatoes.
A mix of colors and flavors — perfect for those who love freshness without giving up on taste.
