Rinse and pat dry your salmon fillet, then cut it into 2 cm cubes. Drizzle the salmon with lemon juice.

Peel and finely dice the shallots, then mince the garlic. Wash the cherry tomatoes and cut them in half.

Boil the gnocchi according to the package instructions and drain them well when they float.

Heat olive oil in a large pan over medium heat. Add the salmon cubes and sauté them until golden.

In the same pan, add the shallots and garlic. Sauté for 2-3 minutes, then add canned tomatoes and simmer for about 8-10 minutes.

Stir in cream cheese and a splash of pasta water. Adjust seasoning with lemon juice, salt, and pepper.

Return the sautéed salmon, cooked gnocchi, and halved cherry tomatoes to the sauce. Stir gently and warm through.

Finely chop the dill and mix half into the dish. Reserve the rest for garnish and serve hot.