Ingredients 4 salmon fillets, skin on
1 zucchini, sliced lengthwise (I used a vegetable slicer)
Salt and pepper
4 lemon wedges
Preheat a grill pan over high heat and drizzle with a tablespoon of olive oil.
Brush salmon with oil and season with salt and pepper on both sides. Grill the salmon skin side down for about 4 minutes. Turn over and cook for another 4 minutes (or cook per liking). Transfer the salmon to a plate with paper towel.
Mix the zucchini with olive oil and parsley, enough to coat all the slices. Grill each side for 3 minutes.
Serve with salmon on top of zucchini and lemon wedges.