Description
This delicious Grilled Salmon & Vegetables recipe features tender salmon fillets and a medley of fresh zucchini and asparagus, all perfectly grilled and tossed in a flavorful vinaigrette. Ready in just 25 minutes, it’s an ideal healthy and balanced meal for four.
Ingredients
Scale
Vegetables
- 2 medium zucchini, trimmed and halved lengthwise
- 1 pound asparagus, trimmed
Salmon
- 1 ¼ pounds salmon fillet, cut into 4 portions
Seasoning & Dressing
- 5 – 6 tablespoons vinaigrette, divided
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it is hot enough for cooking both vegetables and salmon evenly.
- Prepare Vegetables: Brush the zucchini and asparagus with 2 tablespoons of vinaigrette. Then sprinkle lightly with salt and ground pepper to enhance their natural flavors.
- Prepare Salmon: Drizzle the salmon fillets with vinaigrette, and season them with the remaining salt and pepper to infuse them with taste.
- Grill Vegetables and Salmon: Place the prepared vegetables on the grill and cook until they become tender, which usually takes about 4-5 minutes per side. Afterward, grill the salmon fillets until cooked through, about 4-6 minutes per side, depending on thickness.
- Combine and Serve: Remove vegetables from the grill, cut if desired, and toss them with some additional vinaigrette. Plate the salmon alongside the grilled vegetables and serve immediately for a healthy, flavorful meal.
Notes
- Use a brush to evenly coat vegetables and salmon with vinaigrette for best flavor absorption.
- Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- For added flavor, marinate salmon and vegetables for 15 minutes before grilling.
- Avoid overcrowding the grill to allow even cooking and nice grill marks.
- Leftovers can be stored refrigerated for up to 2 days.
