Dutch oven garlic pasta with parmesan and pine nuts

Firstly, finely chop the garlic and onions, wash the cherry tomatoes and halve them.

Once you have placed the briquettes under the Dutch oven, add clarified butter to the Dutch oven and fry the onions with the garlic until translucent.

Now add the vegetable stock and bring everything to the boil briefly.

Then add the pasta and tomatoes and simmer.

Now place the remaining briquettes under the Dutch oven lid and heat some clarified butter.

Add the thyme and a clove of garlic to the clarified butter and fry the salmon skin side down in the Dutch oven lid for 4-5 minutes until the skin is nice and crispy.

Then turn the salmon and fry for one minute on the flesh side.

Now arrange the pasta on a plate and sprinkle with coarsely grated Parmesan cheese, place the salmon on top and season the dish with salt and pepper. Grate the lemon zest over it and garnish the pasta with sprouts.