|200 g||cherry tomatoes|
|5 tbsp||olive oil (divided)|
Dice salmon. Halve cherry tomatoes.
Heat part of the olive oil in a frying pan and sear salmon. Season with salt and pepper.
Deglaze with Cognac and steam off the alcohol.
Set salmon aside in a bowl and cover with aluminum foil. Heat the remaining olive oil in the same pan and fry tomatoes.
Cook pasta according to package instructions.
Return salmon to the pan. Add cream and milk, then season again with salt and pepper. Add oregano, stir, and simmer briefly.
Add pasta and serve.