Finely chop the parsley and garlic.
Chop the cherry tomatoes in half.
When the water in the saucepan boils, put the salmon pieces in it. Add a little salt and cook the salmon for 8-10 minutes over low heat.
When the water in the large pot comes to a boil, add the pasta and cook according to the package directions until al dente. Drain the pasta in a colander; no need to rinse.
Cool the boiled fish slightly and separate the meat from the bones and skin.
Take a saucepan or a deep container. Put the farfalle and pieces of boiled fish in it.
Add processed cheese, herbs and chopped garlic to the paste. Stir.
Garnish the finished pasta with cherry tomatoes. Enjoy.