Grilled Salmon & Vegetables Recipe
This Grilled Salmon & Vegetables Recipe is the ultimate weeknight dinner hero: bursting with color, flavor, and incredible texture, yet so easy to pull together. The smoky, juicy salmon pairs perfectly with charred peppers, sweet onions, and tender zucchini, all finished with a bright drizzle of lemon. Whether you’re firing up the barbecue for friends or craving a simple, healthy meal, this recipe is destined to become a mainstay in your rotation. There’s just something irresistible about the way the grill brings out those caramelized edges and keeps everything mouthwateringly delicious!
Ingredients You’ll Need
One of the best things about this Grilled Salmon & Vegetables Recipe is how every single ingredient pulls its weight. Each one intensifies the flavor, color, or texture, turning this dish into a rainbow on your plate—and your palate! Let’s take a quick look at how they all play their part.
- Salmon fillets: Fresh, skin-on fillets hold together beautifully on the grill and turn flakey with a smoky finish.
- Zucchinis: Their mild flavor soaks up the grill’s char, adding a touch of sweetness and lovely color.
- Red bell pepper: Pops of red sweetness bring vibrancy and a gentle crunch.
- Yellow bell pepper: This brightens the plate with sunny color and balances the savory richness of the salmon.
- Red onion: Grilling mellows the sharpness, leaving you with caramelized, slightly sweet wedges.
- Olive oil: Keeps both veggies and fish juicy while adding classic Mediterranean flavor.
- Lemon juice: Brings zippy freshness, cutting through the richness and adding a tangy finish.
- Garlic powder: An effortless way to give everything an aromatic depth, marrying well with the grill’s smoky taste.
- Dried oregano: A pinch delivers herby, earthy notes traditional in Mediterranean-style grilling.
- Salt: Makes all the flavors pop, ensuring none of the seasoning gets lost.
- Black pepper: Adds gentle heat and rounds off the seasoning perfectly.
- Lemon wedges: For serving and squeezing at the table—trust me, it makes every bite sing.
How to Make Grilled Salmon & Vegetables Recipe
Step 1: Preheat and Prep
Start by preheating your grill to medium-high heat. This is key to getting that beautiful sear without sticking. While the grill heats up, slice and prep the vegetables: zucchinis into rounds, peppers into strips, and red onion into wedges. This little bit of knife work gets everything ready for its flavorful, fire-kissed fate.
Step 2: Season the Vegetables
In a big bowl, toss your sliced veggies with 1 tablespoon olive oil, oregano, 1 teaspoon garlic powder, a good sprinkle of salt, and black pepper. Massage the seasonings in thoroughly so every bit gets coated. Veggies love the grill, but oil and seasoning are what create those crave-worthy caramelized edges and bring the taste of summer alive.
Step 3: Prep the Salmon Fillets
Drizzle the salmon fillets with the remaining tablespoon of olive oil and a splash of lemon juice. Sprinkle the rest of your garlic powder along with just a pinch more salt and pepper. This simple prep keeps the salmon succulent and layered with flavor, while the lemon gives it that irresistible brightness.
Step 4: Grill the Vegetables
Place your seasoned veggies in a grill basket or spread onto a large sheet of foil to keep everything together. Grill for 10 to 12 minutes, turning them occasionally, until the peppers and onions are tender and slightly charred. You’ll notice the veggies transform—the colors deepen and the flavors become rich and smoky with each turn.
Step 5: Grill the Salmon
Set your salmon fillets skin-side down right on the grill grates next to the veggies. Grill for 4 to 5 minutes per side, turning once, until the fish flakes easily with a fork. The skin helps keep the salmon moist and lifts away from the grates easily when it’s perfectly cooked. Just wait for that signature salmon aroma—dinner is almost ready!
Step 6: Plate and Squeeze Lemon
Arrange the grilled salmon and vegetables on a big platter or individual plates. Squeeze fresh lemon wedges over the top right before serving to bring the whole dish together, adding one final pop of flavor and color.
How to Serve Grilled Salmon & Vegetables Recipe
Garnishes
For an extra layer of flavor and visual appeal, garnish with a handful of chopped fresh herbs like parsley or dill, and don’t forget those extra lemon wedges for brightening every bite. A drizzle of high quality olive oil just before serving can also make this Grilled Salmon & Vegetables Recipe feel restaurant-worthy.
Side Dishes
This dish is wonderfully versatile. Serve it over fluffy rice, nutty quinoa, or a crisp mixed greens salad for a well-rounded dinner. Crusty bread is also a hit for mopping up all those tasty juices left on the plate.
Creative Ways to Present
Turn your Grilled Salmon & Vegetables Recipe into a show-stopping platter for sharing, or serve in parchment for an elegant bistro vibe. For casual meals, assemble salmon and veggies into grain bowls with a dollop of tzatziki, or flake the salmon and roll everything into wraps for a fun, hands-on dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Salmon & Vegetables Recipe keeps well for up to 3 days in the fridge. Store the salmon and veggies separately in airtight containers to keep flavors fresh and textures intact, and enjoy cold over salads or gently rewarmed for later meals.
Freezing
While the salmon will freeze beautifully for up to 2 months, grilled vegetables are best enjoyed fresh. If you’ve got extra fish, wrap fillets tightly and freeze. Thaw overnight in the fridge before reheating or flaking into salads and rice bowls.
Reheating
For best results, reheat in a 300°F oven for 8 to 10 minutes until warmed through, or use a covered skillet over low heat. The microwave works too, though it can make the fish a little less tender. Add a fresh squeeze of lemon to revive the flavors!
FAQs
Can I use different vegetables in this Grilled Salmon & Vegetables Recipe?
Absolutely! Feel free to swap in seasonal produce like asparagus, cherry tomatoes, eggplant, or mushrooms. The beauty of this recipe is that it adapts to whatever you have on hand, making it perfect for cleaning out the fridge or using farmers’ market finds.
How do I keep the salmon from sticking to the grill?
Brushing the grill grates with oil just before placing the fish down helps, as does making sure your grill is fully preheated. Leaving the skin on also helps the fillet hold together and release easily once done.
What if I don’t have a grill?
No worries! You can use a grill pan on the stovetop or even roast the veggies and salmon in the oven at 425°F for similar results. The smoky flavor will be less pronounced, but the dish will still be delicious and fresh.
Is this Grilled Salmon & Vegetables Recipe good for meal prep?
Definitely. Cook everything ahead and store separately in the fridge. The salmon and veggies make excellent leftovers for lunches and grain bowls throughout the week, with zero loss of flavor or texture.
Can I marinate the salmon for extra flavor?
Yes! Marinating the salmon in olive oil, lemon, garlic powder, and oregano for 30 minutes before grilling infuses even more flavor and keeps each bite extra juicy. It’s a simple step that pays off big time.
Final Thoughts
If you’re searching for an easy, satisfying dinner that brings joy to the table, give this Grilled Salmon & Vegetables Recipe a try. It’s so simple and full of healthy, vibrant flavor—you’ll wonder why you didn’t grill salmon and veggies together sooner!
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Grilled Salmon & Vegetables Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Grilled Salmon & Vegetables Recipe is a perfect dish for a healthy and flavorful meal. Tender grilled salmon fillets paired with a medley of grilled zucchini, bell peppers, and red onion, seasoned with herbs and lemon juice, create a delicious and satisfying dish.
Ingredients
Salmon:
- 4 salmon fillets (6 ounces each), skin on
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables:
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, sliced into wedges
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- Lemon wedges for serving
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Prepare Vegetables: Toss zucchini, bell peppers, and red onion with olive oil, garlic powder, oregano, salt, and pepper.
- Season Salmon: Drizzle salmon with olive oil and lemon juice, then season with garlic powder, salt, and pepper.
- Grill Vegetables: Grill vegetables in a grill basket or foil until tender and charred.
- Grill Salmon: Grill salmon fillets skin-side down for about 4–5 minutes per side until cooked through.
- Serve: Serve hot with grilled vegetables and lemon wedges.
Notes
- For extra flavor, marinate the salmon before grilling.
- You can add cherry tomatoes or asparagus to the vegetable mix.
- Great with rice, quinoa, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 340
- Sugar: 5g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
