Grilled salmon with vegetables

Method

1. Use four salmon portions with skin, about 200 g each. Season with half the salt, all the pepper and the juice of half the lemon.
2. Cut the carrots into 0.5 cm slices, the courgette into half moons and the broccoli into small florets. Slice the garlic.
3. Heat 20 ml of olive oil in a wide frying pan. Sauté the carrots over medium heat for 3 minutes. Add the broccoli, courgette, garlic, remaining salt and 50 ml of water. Cover and cook for 5 to 6 minutes until tender.
4. Meanwhile, heat the remaining 10 ml of olive oil on a griddle over medium to high heat. Grill the salmon skin side first for 4 to 5 minutes. Turn and cook for another 3 to 4 minutes until the centre reaches 63 °C.
5. Dress the vegetables with the juice of the other lemon half and serve with the salmon.