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.
Equipment
- Outdoor grill or indoor grill pan
- Mixing bowls
- Tongs
- Basting brush
- Grill basket (optional)
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
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 (opt.) | Chopped, for garnish |
| 1 lemon | Lemon wedges | For serving |
Instructions
-
Preheat your grill to medium-high heat (about 400°F - 450°F). Clean and oil the grates.
~10 minA clean, well-oiled grill is essential to prevent the salmon from sticking. -
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 -
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 -
Brush the remaining half of the marinade evenly over the flesh side of the salmon fillets.
~2 min -
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 minThicker vegetables like onions and peppers may need a head start before adding the asparagus. -
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 minDo not force the salmon to flip. If it sticks, give it another minute to let the crust form and release naturally from the grill. -
Remove the salmon and vegetables from the grill. Let the salmon rest for 5 minutes.
~5 minResting allows the juices to redistribute, keeping the fish moist. -
Plate the salmon alongside the grilled vegetables. Garnish with fresh chopped parsley and serve with lemon wedges.
~2 min
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.