Grilled salmon with garlic pesto and zucchini

Fillet of salmon is quite dense and fatty, so "steaks" from it are excellent grilled. For contrast, add garlic pesto, it refreshes the taste of fish, removing the specific taste of salmon.

Ingredients

• 34 g coconut oil for frying
• 200 g green shoots of garlic
• 100 g spinach
• 50 g grated parmesan
• 100-120 ml extra virgin olive oil
• 4 portions of salmon fillet on the skin, 200 g each
• 450 g zucchini
• sea ​​salt
• freshly ground pepper

Directions

1. Brush the grill with coconut oil and heat to medium heat.
2. Place the garlic shoots, spinach, and cheese into the bowl of a blender. Add olive oil, salt and pepper. Grind into a homogeneous mass.
3. Place the salmon fillets on the grill, skin side up, and grill for 3-4 minutes. Turn the fish over, place the squash slices on the grill. Brush the fish and zucchini slices with pesto.
4. Fry the zucchini pieces for 3-4 minutes, turning them a couple of times, they should become soft and golden. Cook the salmon for another 4-5 minutes, until the skin is crispy.