Preheat the oven to 200°C. Place the fish fillets, skin side down, on a baking tray lined with baking paper. Season with salt and pepper. Bake for 15-20 minutes.

Boil the pasta in salted water for about 5 minutes. Drain, but keep 2 glasses of the cooking water.

Halve the cherry tomatoes.

Heat a small amount of pasta cooking water, cream cheese, vegetable stock in a pan. Bring the mixture to a boil, reduce the heat and add the cherry tomatoes, ca 100 g of pesto, half the parmesan and the tagliatelle. Stir and cook for a few minutes and season with salt and pepper. For a creamier result, add more pasta cooking water.

Serve the pasta on plates, top with the oven-roasted salmon and sprinkle with grated parmesan. Enjoy!