350 grams smoked salmon, (preferably with thick sheets)
300 grams cherry tomato
2 lime
1 red onion
1 tablespoon olive oil
salt
pepper
parsley
Preparation
35 mins
0 mins
Low
Grate a piece of lime peel and squeeze the two limes to collect their juice.
Cut the salmon into small cubes and soak them in the lime juice, then let it rest in the fridge for about 15 minutes. Meanwhile, cut the cherry tomatoes into wedges and chop the onion.
Cook the pasta in salted water until al dente (remember that this means it should be cooked until firm, not raw, but still firm).
Serve the pasta along with all the ingredients and mix well. Let it rest for approximately 1.5 to 2 hours to absorb the flavor of the lime.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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