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Pan-Fried Norwegian Salmon with Parmesan

Norwegian salmon can be prepared in many different ways. This salmon dish with ratatouille and parmesan cream is a rich combination that offers a tasty meal.

Cooking time50-60 min
Difficulty levelMedium



  • Cut the salmon into portions, sprinkle with salt and pan-fry in oil for approx. 2 minutes on each side.


  • Finely chop the shallot and garlic, and dice the other vegetables.
  • Sauté the shallots, garlic, tinned tomatoes and tomato purée in olive oil for 2-3 minutes.
  • Turn down the heat and simmer for at least 30 minutes.
  • Add the rest of the vegetables and cook for approx. 10 minutes.

Parmesan cream

  • Reduce the cream to half.
  • Add the grated parmesan so it melts into the cream.
  • Flavour with salt and pepper.

Serve the salmon with the ratatouille, parmesan cream and tapenade.