Summer delight: Grilled salmon with lemon and herb marinade

Step 1 of 13:

 

Wash the salmon under running water and then pat dry.

Step 2 of 13:

 

For the marinade, crush the garlic and pluck the Mediterranean herbs from the stem. 

Step 3 of 13:

 

Halve the lemon and squeeze the juice from one half. Mix this with the olive oil and stir in the garlic and herbs. 

Step 4 of 13:

 

Brush the four salmon fillets with the marinade and place in the refrigerator for about 2 hours to allow the marinade to release its flavors. 

Step 5 of 13:

 

Meanwhile, wash, dry, and chop the lettuce leaves.

Step 6 of 13:

 

 Also wash, dry, and cut the cherry tomatoes and bell peppers into bite-sized pieces.

Step 7 of 13:

 

Peel the onion and cut into thin strips.

Step 8 of 13:

 

Drain the feta cheese and cut into small cubes.

Step 9 of 13:

 

Now for the dressing: Mix the olive oil, white wine vinegar, honey, and mustard until everything is combined. Then season with salt and pepper. 

Step 10 of 13:

 

Combine the salad with the vegetables and feta and toss with the dressing.

Step 11 of 13:

 

Place the salmon skin-side down and perpendicular to the grill grate on the hot grill. Let it rest over the heat for 2 to 3 minutes.

Step 12 of 13:

 

Then turn the fillets over once and finish cooking for about 2 minutes over indirect heat in one spot.

Step 13 of 13:

 

Remove the salmon fillets from the grill, sprinkle with sea salt, and arrange on the salad bed.