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Grilled Salmon and Mixed Vegetables

A healthy, vibrant, and quick weeknight dinner featuring perfectly grilled salmon fillets and a colorful medley of charred vegetables, all brought together with a bright lemon-herb marinade.

Grilled Salmon and Mixed Vegetables
Prep 15 min Cook 15 min Total 35 min Level Easy
Serves 4

Ingredients

Marinade

  • 0.25 cup Olive oil — Extra virgin preferred
  • 2 tablespoons Lemon juice — Freshly squeezed
  • 3 cloves Garlic — Minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt — Divided
  • 0.5 teaspoon Black pepper — Freshly ground

Salmon & Vegetables

  • 4 pieces Salmon fillets — 6 oz each, skin-on
  • 1 large Zucchini — Cut into 1/2-inch thick rounds
  • 2 medium Bell peppers — Different colors, cut into thick strips
  • 1 medium Red onion — Cut into thick wedges with root intact to hold together
  • 1 bunch Asparagus — Woody ends trimmed
  • 2 tablespoons Fresh parsley (optional) — Chopped, for garnish
  • 1 lemon Lemon wedges — For serving

Instructions

  1. Preheat your grill to medium-high heat (about 400°F - 450°F). Clean and oil the grates.

    ~10 min
    A clean, well-oiled grill is essential to prevent the salmon from sticking.

  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, kosher salt, and black pepper to create the marinade.

    ~2 min

  3. Place the prepared zucchini, bell peppers, red onion, and asparagus in a large mixing bowl. Pour half of the marinade over the vegetables and toss to coat evenly.

    ~3 min

  4. Brush the remaining half of the marinade evenly over the flesh side of the salmon fillets.

    ~2 min

  5. Place the vegetables on the grill (or in a grill basket if you prefer). Grill for 8-10 minutes, turning occasionally, until they are tender and have nice char marks.

    ~10 min
    Thicker vegetables like onions and peppers may need a head start before adding the asparagus.

  6. Place the salmon fillets on the grill, skin-side down. Grill for 4-5 minutes, then carefully flip using a wide spatula. Grill for another 3-4 minutes on the other side, or until the internal temperature reaches 145°F and the fish flakes easily.

    ~8 min
    Do not force the salmon to flip. If it sticks, give it another minute to let the crust form and release naturally from the grill.

  7. Remove the salmon and vegetables from the grill. Let the salmon rest for 5 minutes.

    ~5 min
    Resting allows the juices to redistribute, keeping the fish moist.

  8. Plate the salmon alongside the grilled vegetables. Garnish with fresh chopped parsley and serve with lemon wedges.

    ~2 min
Nutrition
425
Calories
36
Protein (g)
14
Carbs (g)
25
Fat (g)
4
Sat. Fat (g)
5
Fiber (g)
7
Sugar (g)
580
Sodium (mg)
95
Cholesterol (mg)
Equipment
  • Outdoor grill or indoor grill pan
  • Mixing bowls
  • Tongs
  • Basting brush
  • Grill basket (optional)
Tips & Storage
  • To get perfectly crispy salmon skin, make sure to pat the skin completely dry with a paper towel before grilling.
  • If you don't have an outdoor grill, a cast-iron grill pan on the stovetop works beautifully.
  • Cut all vegetables to a relatively uniform thickness so they cook at an even rate.
  • Storage: Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the fish.
Tags
bell pepper dairy_free fresh gluten_free grilled healthy herbs high protein lemon light low carb low_carb nut_free paleo pescatarian quick salmon seafood summer vegetables weeknight dinner whole30 zucchini

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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