Pan-fry the salmon fillet skin down on a very hot pan till golden colour, then place it in the pre-heated oven 180*C for 8 minutes. When fish is ready set aside and rest in the warm place.

Sauté cubes of aubergine in a pan over a medium heat with olive oil, 3 chopped cloves of garlic, and salt and pepper. Stop cooking when they are tender and cover with a lid to keep them moist. Cook the peppers over a medium heat in a sauté pan with the chopped onions, balsamic vinegar, a dash of water, caster sugar, olive oil, rosemary. Once suitably sautéed, remove from the heat and allow to cool in the pan with the lid on. Sauté courgettes in a pan over a medium heat with 3 cloves of peeled and chopped garlic, some olive oil, chopped thyme, salt and pepper. Cook gently until lightly coloured and soft. Allow to cool in the pan with a lid on and reserve. Combine all of the ratatouille ingredients in a large saucepan and reheat gently until warm.

Roast tomatoes with a little olive oil in the hot oven for 6 minutes. Sprinkle with some sea salt.

Thinly shave the fennel bulbs using a mandoline or a peeler and sprinkle over some salt, lime juice and a dash of olive oil. Mix to combine and set aside.

Blend the herbs, mustard and garlic to a purée in a food processor. Then add some oil and diced onion and finely chopped capers. Season it to taste.

Spoon some ratatouille in the middle of the plate, arrange santos tomatoes. Add salmon fillet and fennel shavings. Finish by drizzling the salsa verde over the fish. Garnish over with some sprigs of dill, serve immediately.