Grilled Salmon with Lemon Herb Butter

Remove the salmon fillets from the refrigerator 10 minutes before cooking to bring them closer to room temperature. This ensures even cooking. Pat dry with paper towels and season both sides with salt.

Prepare the lemon herb butter: In a small bowl, combine the softened butter with the zest of 1 lemon, the juice of half a lemon, and 1 clove of finely minced garlic. Mix until smooth and well combined. Set aside.

Bring a pot of salted water to a boil for the broccoli. Add the broccoli florets and blanch for 3 minutes until bright green and crisp-tender. Drain and set aside.

Preheat a grill pan or outdoor grill to medium-high heat (about 400 degrees F / 200 degrees C). Brush the grill grates with a thin layer of olive oil to prevent sticking.

Place the salmon fillets skin-side up on the grill. Cook without moving for 4 minutes to develop beautiful grill marks. Carefully flip using a fish spatula and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees F (63 degrees C).

While the salmon grills, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the remaining minced garlic clove and the spinach. Cook for 2 minutes until the spinach is just wilted. Season with a pinch of salt.

Transfer the grilled salmon to plates and immediately place a generous dollop of the lemon herb butter on top of each fillet. The residual heat will melt the butter into a luscious sauce.

Arrange the sauteed spinach and blanched broccoli alongside the salmon. Garnish with lemon wedges from the remaining lemon. Serve immediately.