Grilled Salmon with Grilled Lemon + Vegetables

1. 1/2 side of salmon skin on - cut into 4 equal pieces.

2. Lemon x 2

3. Kosher salt

Vegetables for sides - I used grilled cherry tomatoes and asparagus.

White rice

Lemon Dill herb butter - 1 coin per salmon

1. Season salmon skin and meat, with kosher salt and place back into the fridge uncovered and on a raised wire rack.

2. 20 minutes before grilling, remove from the fridge. pat them dry and preheat your grill to medium.