Norwegian salmon can be prepared in many different ways. This salmon dish with ratatouille and parmesan cream is a rich combination that is nice if you want a tasteful meal.
Cut the salmon into servings, sprinkle with salt and pan-fry in oil for approx. 2 minutes on each side.
Finely chop shallot and garlic, and cut the other vegetables in small dices.
Sauté shallot, garlic, canned tomatoes and tomato purée in olive oil for 2-3 minutes.
Turn down the heat and let simmer for at least 30 minutes.
Add the rest of the vegetables and let cook for approx. 10 minutes.
Reduce the cream to half.
Add grated parmesan so it melts into the cream.
Taste with salt and pepper.
Serve the salmon with ratatouille, parmesan cream and tapenade.