- 4 Salmon cutlets (each 200 grams)
- 1 Lime (juiced)
- 2 tablespoons Olive oil
- freshly ground pepper
- 600 grams Vegetables (such as green asparagus, broccoli, green beans, carrot)
- 2 Garlic cloves
- 2 tablespoons Butter
Rinse salmon cutlets and pat dry. Mix lime juice with olive oil and season with pepper. Brush the salmon with the oil. Wrap in foil and refrigerate for 1 hour.
Trim vegetables, rinse and chop to desired size. Blanch vegetables separately in boiling salted water until al dente. Drain and rinse with cold water. Peel and halve garlic. Heat butter in a pan. Add garlic and sauté briefly. Toss the vegetables in the garlic butter until warmed through.
Grill salmon cutlets on the barbecue over medium heat for 3-4 minutes on each side. Season with salt after grilling and serve with the vegetables.