• Start by filling the small pot with water and a pinch of salt and bring to a boil.
• Until the water is ready check the salmon that it has no bones. If it has remove them. Cut the onion in round shapes and lay it on the bottom of the oven tray.
• Place the salmon over the onions. Salt and pepper. Then and squeeze the juice of the two lemon over the salmon and the onions.
• Cut the parsley finely and place a generous amount over each salmon piece. Cook for 20 min at 180-200 C.
• The water should be ready put the puntine in and cook according to the instructions of the package.
• While the Puntine is cooking Cut finely (as fine as you can) the Cherry tomatoes, peppers, cucumber, spring onion and some more parsley and put them in bowl. Add salt and pepper to taste and mix well.
• When puntine is ready strain and cook down under the water until its not hot. Then add it to the bowl with eh vegetables and mix well.
• For the vinegrete add all the ingredients in bowl and mix very well.

Serving

• Place the puntine on one side of the plate with a spoon or use a metal ring to shape it. 1 piece of Salmon next to it with some fresh parsley on top since the one we added will be dried after been in the oven. That parsley will add to the crunchy element. Place 3 small dots of tomato marmalade along the salmon. Finally use 1-2 table spoons of the vinagrate over the puntine salad and optionaly a bit of lemon zest and enjoy.