Grilled Salmon with Parmesan Crust and Herb Salad

1.Preheat the grill to medium-high heat (about 400°F / 200°C).

2.Pat the salmon fillets dry with paper towels. Season both sides lightly with salt and freshly ground black pepper.

3.In a small bowl, combine shredded Parmesan cheese with 1 tablespoon olive oil and lemon zest. Mix until the mixture is slightly moist and crumbly.

4.Brush the top side of each salmon fillet with a thin layer of olive oil (about 1 tablespoon divided). Press the Parmesan mixture firmly onto the top of each fillet to form an even crust.

5.Place the salmon fillets on the grill, skin side down. Grill for about 4-5 minutes until the skin is crisp and the salmon is cooked about halfway through.

6.Carefully flip the salmon fillets so the Parmesan crust is facing down. Grill for an additional 2-3 minutes until the crust is golden and the salmon is cooked through (internal temperature should reach 125-130°F for medium).

7.While the salmon is grilling, prepare the herb salad: In a medium bowl, combine chopped parsley, halved cherry tomatoes, minced garlic, lemon juice, Dijon mustard (if using), and a pinch of salt and pepper.

8.Drizzle the herb salad with the remaining olive oil and toss gently to combine.

9.Remove the salmon from the grill and let it rest for 2 minutes.

10.Serve each salmon fillet topped with a generous spoonful of the parsley and lemon herb salad alongside. Garnish with additional lemon wedges if desired.