Grilled vegetables and salmon

Wash well the half zucchini and onion to be cooked.

Cut into small cubes and place in a pan with a little olive oil over medium-high heat.

Season the vegetables with salt and pepper and leave covered. Turn from time to time to cook on all sides. Remove when we like the cooking and browning point.

Meanwhile, to add carbohydrates, wash well and cut a potato in half or a sweet potato, make a few cuts on the inside of each half, season with salt and pepper and with a drizzle of olive oil, put in the microwave. Leave for 2-3 minutes, prick with a knife or fork to check the cooking and put it back in for another 2-3 minutes until it is done.

Let's go for the salmon! The cooking point is up to taste but it is true that if you like it undercooked, it is best to have previously frozen it for several days to eliminate the risk of listeriosis and anisakis.

Season the salmon with salt and pepper on both sides and place on the grill over medium-high heat. Cook about 3 minutes per side, until done to your liking.

Serve on the plate the vegetables, the salmon and, if you don't forget like me, the potato or sweet potato that you have cooked. Bon profit!