If you have been looking for a simple yet vibrant dish that packs both flavor and nutrition, this Grilled Salmon & Vegetables Recipe is an absolute must-try. Imagine perfectly seared salmon with a slightly charred crust paired alongside tender-grilled zucchini and asparagus, all kissed with a light vinaigrette. This dish combines the smoky essence of the grill with fresh, wholesome ingredients, creating a meal that feels both elegant and effortless. Whether you’re cooking for a family dinner or a small gathering, this Grilled Salmon & Vegetables Recipe will delight your taste buds and brighten your plate.
Ingredients You’ll Need
This recipe relies on a handful of straightforward ingredients, each playing an essential role to bring out the best flavors and textures. The freshness of the vegetables adds crispness and color, while the salmon brings a rich, buttery feel. The vinaigrette ties everything together with a subtle tang and subtle depth.
- 2 medium zucchini, trimmed and halved lengthwise: Provides a mild, slightly sweet crunch that grills beautifully.
- 1 pound asparagus, trimmed: Adds a tender, slightly grassy flavor with bright green color.
- 5 – 6 tablespoons vinaigrette, divided: Acts as a flavorful marinade and finishing touch for both salmon and vegetables.
- 1 ¼ pounds salmon fillet, cut into 4 portions: The star of the dish, rich in omega-3s and cooks quickly to a delicate finish.
- ¼ teaspoon salt, divided: Enhances flavor without overpowering the ingredients.
- ¼ teaspoon ground pepper, divided: Adds just enough bite and contrast to the mild salmon and vegetables.
How to Make Grilled Salmon & Vegetables Recipe
Step 1: Preheat the Grill
Before anything else, get your grill heating to a medium-high temperature. This ensures that both the vegetables and salmon cook quickly and get those irresistible grill marks. A properly preheated grill is key to locking in flavors without drying out the salmon or losing the crunch in your veggies.
Step 2: Prepare the Vegetables
Brush the zucchini halves and asparagus spears with about 2 tablespoons of the vinaigrette. This light coating will help them char nicely and infuse a zesty flavor. Then sprinkle both with half of the salt and pepper. These simple seasonings bring out their natural sweetness and fresh taste.
Step 3: Prepare the Salmon
Drizzle the remaining vinaigrette over the salmon portions and gently season with the rest of the salt and pepper. This careful seasoning not only complements the rich fattiness of the salmon but also enhances the smoky flavor from grilling, creating a harmonious balance.
Step 4: Grill the Vegetables
Arrange the zucchini and asparagus on the grill and cook until they become tender and develop appealing grill lines. This usually takes about 5 to 7 minutes, depending on your grill and the thickness of your vegetables. Rotate or flip as needed to ensure even cooking.
Step 5: Grill the Salmon
Once the vegetables are nearly finished, place the salmon on the grill. Cook each side until the salmon is opaque and flakes easily with a fork, usually about 4 to 5 minutes per side. Keep a close eye on it—salmon cooks quickly and you want to keep it moist and flaky.
Step 6: Combine and Serve
Slice the grilled vegetables if needed, toss them lightly with any remaining vinaigrette for an extra pop of flavor, and plate alongside the salmon portions. Serving these delightful components together creates a colorful and nutritious meal that’s as satisfying to the eyes as it is to the palate.
How to Serve Grilled Salmon & Vegetables Recipe
Garnishes
Fresh herbs like dill, parsley, or chives make fantastic garnishes here. They lend a bright herbal note that beautifully contrasts the smoky grilled flavors. A wedge of lemon on the side to squeeze over just before eating will add a fresh, tangy zing that elevates the entire dish.
Side Dishes
This Grilled Salmon & Vegetables Recipe pairs wonderfully with light and simple sides. Think fluffy quinoa or couscous, a crisp mixed green salad, or even a helping of roasted baby potatoes. These options provide a balance of textures and flavors without overpowering the main stars.
Creative Ways to Present
For a fun twist, consider serving the grilled salmon on a bed of mixed greens tossed with leftover vinaigrette and grilled vegetable slices. Alternatively, stack the salmon and vegetables for a vertical presentation or use colorful plates to enhance the vibrant nature of the dish. Presentation can really transform how exciting a simple meal feels.
Make Ahead and Storage
Storing Leftovers
Keep any leftover grilled salmon and vegetables in an airtight container in the refrigerator. They should stay fresh for 2 to 3 days, making for a convenient and healthy next-day meal option.
Freezing
If you want to freeze leftovers, wrap the salmon and vegetables tightly in plastic wrap and place them in a freezer-safe bag or container. Consume them within 1 to 2 months for optimal flavor and texture. Keep in mind the vegetables might soften slightly after freezing.
Reheating
To reheat, gently warm the salmon and vegetables in a low oven or microwave just until heated through. Avoid high heat, which can dry out the fish. Adding a splash of water or extra vinaigrette can help retain moisture during reheating.
FAQs
Can I use frozen salmon for this Grilled Salmon & Vegetables Recipe?
Absolutely, but be sure to thaw the salmon completely and pat it dry before grilling. This will help you achieve a nice sear and prevent steaming instead of grilling.
What if I don’t have a grill? Can I make this recipe indoors?
You can! Use a grill pan or a well-heated cast-iron skillet on the stove. The smoky char may differ slightly but you’ll still enjoy the delicious flavors.
Is this recipe suitable for meal prep?
Yes, it’s perfect for preparing ahead. Grilled salmon and vegetables store well and make quick, nutritious meals throughout the week.
Can I substitute other vegetables in this Grilled Salmon & Vegetables Recipe?
Definitely! Bell peppers, cherry tomatoes, or even sliced carrots work well on the grill and will add variety in color and taste.
How do I make my vinaigrette for this recipe?
A simple vinaigrette made with olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper works wonderfully. It enhances the natural flavors without overpowering the salmon and veggies.
Final Thoughts
This Grilled Salmon & Vegetables Recipe is one I keep coming back to because it genuinely satisfies every craving—healthy, fresh, flavorful, and wonderfully easy to prepare. Once you try it, I bet it will become a regular favorite in your own kitchen, just like it is in mine. So fire up your grill, gather these simple ingredients, and enjoy a meal that celebrates great taste and wholesome goodness in every bite.
Print
Grilled Salmon & Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Grilled Salmon & Vegetables recipe is a quick, healthy, and flavorful meal that’s perfect for outdoor cooking enthusiasts. Tender salmon fillets paired with grilled zucchini and asparagus tossed in a light vinaigrette create a balanced dish packed with nutrients and vibrant flavors, ready in just 25 minutes.
Ingredients
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’s hot enough for cooking the vegetables and salmon evenly.
- Prepare Vegetables: Brush the zucchini halves and trimmed asparagus with 2 tablespoons of vinaigrette. Then, sprinkle them evenly with half of the salt and pepper for seasoning.
- Prepare Salmon: Drizzle the salmon fillets with the remaining vinaigrette. Season with the rest of the salt and pepper, making sure each piece is well coated for maximum flavor.
- Grill Vegetables: Place the zucchini and asparagus on the preheated grill. Grill until they become tender but still have a slight crisp, usually about 5 to 7 minutes depending on thickness.
- Grill Salmon: After the vegetables are done, grill the salmon fillets skin-side down first and cook until the fish is opaque and flakes easily with a fork, approximately 4 to 6 minutes per side depending on thickness.
- Combine and Serve: Cut the grilled vegetables into smaller pieces and toss them with any remaining vinaigrette for an extra burst of flavor. Serve the salmon portions alongside the grilled vegetables for a colorful, delicious meal.
Notes
- Use a grill basket for smaller vegetables to prevent them from falling through the grates.
- Make sure the grill is clean and oiled to prevent sticking.
- Check the salmon for doneness by seeing if it flakes easily with a fork.
- Try different vinaigrettes like lemon herb or balsamic to vary the flavor.
- To keep the salmon moist, avoid overcooking and let it rest for a few minutes after grilling.
