Grilled salmon with herb crust and sautéed vegetables: A symphony of flavors to celebrate life!

Ingredients:

• Salmon: The star of this dish, 2 salmon fillets with skin (about 180g each), are eagerly awaiting grilling to perfection. Choose fresh salmon with a vibrant color and firm texture to ensure the explosion of flavor you deserve.
• Fresh herbs: A touch of verdant freshness and an irresistible aroma. Prepare 1/4 cup of chopped fresh herbs, combining parsley, chives, thyme and basil to your taste. You can be bold and add other herbs that you like, such as rosemary, oregano or cilantro.
• Extra virgin olive oil: 2 tablespoons of this golden nectar will wrap the salmon in a hug of flavor and skillfully sauté the vegetables. Use a high-quality, extra virgin olive oil to enhance the aromas and flavors of the dish.
• Fresh lemon juice: 1 tablespoon of this tangy ingredient will bring a touch of freshness and acidity to marinated salmon, perfectly balancing the flavors.
• Salt and ground black pepper: A pinch of salt and freshly ground black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper) will be enough to enhance the flavors of the salmon and vegetables without masking their essence.
• Butter: 2 tablespoons of this creamy butter will create an irresistible golden crust on your grilled salmon. Use good quality, unsalted butter for perfect results.
• Vegetables: An explosion of colors, vitamins and minerals! Prepare 1 medium chopped onion, 1 chopped garlic clove, 1 chopped red pepper, 1 chopped green pepper, 1 chopped zucchini and 1 chopped tomato. You can add other vegetables of your choice, such as broccoli, cauliflower or carrots, for an even more complete and nutritious dish.

Preparation method:

1. Prepare the marinade: In a small bowl, combine the olive oil, lemon juice, salt, and ground black pepper. Add the chopped fresh herbs and mix well to form a fragrant paste.
2. Marinate the salmon: Place the salmon fillets skin-side down in a shallow dish. Coat the salmon fillets generously with the herb marinade, making sure they are well coated on all sides. Let the salmon marinate in the refrigerator for at least 30 minutes, so that the flavors of the herbs can penetrate deeply into the meat.
3. Prepare the vegetables: While the salmon is marinating, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes, until the onion is translucent and softened.
4. Sauté the vegetables: Add the chopped red and green bell peppers, chopped zucchini, and chopped tomatoes to the skillet. Increase the heat to medium-high and sauté the vegetables for 5-7 minutes, stirring frequently, until they are tender and lightly browned on the outside but still crispy on the inside. Season the vegetables with salt and freshly ground black pepper to taste. Set the sautéed vegetables aside in a warmed bowl.
5. Grill the salmon: Heat a nonstick skillet over medium-high heat. Once the skillet is hot, remove the salmon fillets from the marinade and pat them dry with paper towels. Carefully place the salmon fillets in the hot skillet, skin side down.
6. Seal the salmon skin: Let the salmon grill without stirring for 3-4 minutes, until the skin is golden brown and crispy.
7. Final cooking: Carefully flip the salmon using a spatula and add the butter to the pan. Melt the butter and tilt the pan to scoop the melted butter with a spoon and baste the salmon for 2-3 minutes, until cooked to your desired doneness (about 7-8 minutes for rare, 8-10 minutes for medium).
8. Finalization: Transfer the grilled salmon fillets to individual plates, crispy skin side up. Arrange the sautéed vegetables next to the salmon. Drizzle with a little fresh extra virgin olive oil and serve immediately.