Serves 2

Ingredients:

For the salmon:

• 2 salmon fillets 220g – 250g
• ½ bunch of spring onion, chopped
• Salt
• Black pepper

For the seasonal vegetables:

• 150g colored peppers, sliced lengthwise
• 200g onion, sliced
• 250g zucchini, sliced
• 250g eggplant, sliced
• 250g carrot, sliced
• 50ml olive oil
• 5ml balsamic vinegar
• Salt
• Black pepper

Method:

Seasonal vegetables:

• Place all the vegetables in a bowl, add half of the olive oil, salt and pepper and mix them all together until the vegetables are seasoned.
• Heat the grill and add the vegetables. Leave them to grill until they get tender.
• Once they are cooked, serve them on a large plate dressed with the balsamic vinegar and the remaining of the olive oil.

Salmon:

• Heat the grill and place the salmon fillets, skin-side down. Season with salt and pepper and let them cook for about 8-10 minutes.
• Afterwards, turn them around, skin-side up and let them cook for another 5 minutes, until they reach your desirable cooking level.
• Once the fillets are cooked, transfer them on serving plates and garnish (optionally) with a thin slice of lemon and the chopped spring onion.

Tips:

• Be careful when grilling the vegetables. If they are overcooked, they will lose their nutritional values.
• If we want to add more aroma to our dish, we can accompany it with basmati rice.