Mediterranean Grilled Salmon with Vegetables

Ingredients

• 4 fillets salmon
• 2 tablespoons olive oil
• 1 whole lemon
• 2 cloves garlic
• 200 grams asparagus spears
• 2 whole bell pepper
• 1 whole zucchini
• 1 whole eggplant
• 100 grams kale
• 1 cup quinoa
• 0.25 cup parsley
• 0.25 cup mint
• 1 teaspoon peppers
• 1 teaspoon sea salt

Instructions

1. 1Preheat the grill to medium-high heat.
2. 2Lightly coat the salmon fillets with 1 tablespoon of olive oil, season with salt and pepper.
3. 3Grill salmon for 5-6 minutes on each side or until desired doneness.
4. 4While the salmon is grilling, prepare the vegetables. Trim the asparagus and cut the bell peppers, zucchini, and eggplant into slices.
5. 5Toss the vegetables with the remaining olive oil, minced garlic, salt, and pepper.
6. 6Grill the vegetables alongside the salmon, turning occasionally, until they are tender and lightly charred.
7. 7Cook quinoa according to the package instructions.
8. 8For the kale, remove the stems and roughly chop the leaves. Sauté with a bit of olive oil over medium heat until wilted.
9. 9Combine the grilled vegetables, quinoa, and kale in a large serving dish.
10. 10Squeeze fresh lemon juice over the salmon and vegetables.
11. 11Garnish with chopped parsley and mint before serving.
12. 12Serve the grilled salmon on top of the bed of vegetables and quinoa.