Roasted Norwegian Salmon with Winter Ratatouille

For the Norwegian salmon

• Preheat the oven to 400 F/200 C. 
• Wash and dry the Norwegian salmon filets. 
• Place onto a baking tray lined with tinfoil.Season with salt and pepper. 
• Roast for 10 minutes, until the Norwegian salmon is medium. 
• Remove from the oven and allow the fish to rest for 5 minutes. 
• Finish with a squeeze of fresh lemon and drizzle of good extra virgin olive oil. 

For the ratatouille

• Heat the oil over a medium-high heat in a large sauté pan or dutch oven. 
• Add the onion, bell peppers, aubergine, and a pinch of salt. Sauté until the moisture has been removed from the vegetables, roughly 10 minutes. 
• Add the tomatoes before the vegetables begin to brown, as well as the thyme and bay leaf. 
• Reduce the heat to low and cover. 
• Simmer for another 10-20 minutes until the vegetables are soft. 
• Season with salt and pepper then add the herbs.  

Serving

• Place the ratatouille on a plate, top with a few crumbles of Boursin, and serve with the Norwegian salmon filet.