Grilled salmon with rice and peas and creamy lemon sauce

For the rice and peas, sauté the onion in oil, season with salt, sprinkle with rice, and after 1-2 minutes of frying, add the peas.

Stir, pour in the broth, and once it boils, cover and cook for 10 minutes. Then turn off the heat and leave covered until serving.

Rub the salmon with lemon juice, salt, and pepper, and cook it in a pan on the grill with butter over medium heat for about 10 minutes until done.