Grate the lemon peel, only the yellow part, not the white. The white part is very bitter.
Slice the zucchini into about ½ inch (1 cm) thick pieces.
Brush the salmon fillets with olive oil and sprinkle with salt and pepper.
Mix the feta, grated lemon, 1 tablespoon of lemon juice, and the basil.
Add the olive oil and mix.
Coat the courgette with olive oil and sprinkle with salt and pepper.
Turn on the barbecue and make sure it’s hot. Grill the salmon fillets on both sides for six minutes (core temperature 130 °F, 55 °C). The salmon will then be medium done.
Put the fish on a plate, so the juices can set in the fillet (it's better for the taste).
Meanwhile grill the zucchini on both sides, for three minutes until they’re done.
Take a plate and put a salmon fillet and a few slices of zucchini on it. Spoon the feta dressing on top of the zucchini and salmon fillet.
1. Lemon - When in this recipe lemon zest is used (or any sort of zest), use an organic sort. Grate only the yellow skin of the lemon. The white that is underneath is very bitter.2. Courgette / Zucchini - Cut the zucchini not too thin so it keeps its firmness and gets enough flavor.3. Let it rest - By allowing meat and fish to rest for a while after baking or grilling, fewer juices will be released after cutting, which remain in your meat or fish. This gives so much more flavor.4. Substitutes -Feta - The real Feta cheese is of course the tastiest. Feta cheese comes from Greece and may be made from raw milk. So be careful when you are pregnant (always read the labels carefully). If you cannot get real Feta cheese, you can buy white cheese cubes in the supermarket. Less strong in taste, but still very delicious.Lemon - You can also replace the lemon with lime or orange.Courgette - If you don't have or don't like zucchini, try this recipe using eggplant.Salmon - You can also use cod fillets instead of salmon. A firm whitefish that does well on the grill.5. Storage -The feta dressing can be made up to two days in advance and can be stored in the refrigerator covered with some plastic foil.The grilled salmon can be stored for up to two days covered with some plastic foil in the refrigerator.7. Nutrition - The calories given are for the salmon, courgette and feta dressing for each person (the recipe is for a total of four adults).