Salmón a la parrilla ceto

Ingredientes

• 10.5 ounces salmon filet
• 3.5 ounces asparagus
• 1 medium red bell pepper (cored and cut in half)
• 1 cup fresh Genovese basil (roughly chopped)
• 1 clove garlic (minced)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 2 tablespoons toasted pine nuts
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

Preparación

1. 1

   Season the salmon filets lightly with sea salt and freshly cracked black pepper.

2. 2

   Heat the grill and place the seasoned salmon skin-side down, cooking for 3-5 minutes per side or until it reaches an internal temperature of 145°F (65°C).

3. 3

   Set the asparagus and peppers on the grill alongside the salmon. Brush them lightly with olive oil and sprinkle with a dash of sea salt. Cook for 3-5 minutes, flipping occasionally until tender and lightly charred.

4. 4

   Remove the vegetables from the grill and chop them into bite-sized pieces.

5. 5

   Combine the chopped vegetables in a bowl with fresh basil, olive oil, red wine vinegar, and pine nuts. Toss lightly and season with sea salt and freshly cracked black pepper to taste.

6. 6

   Serve the salmon with the salad on the side or flake it into bite-sized chunks and mix with the roasted vegetables for a combined dish. Enjoy your delicious and healthy meal!