Description
A quick and healthy grilled salmon and vegetables recipe featuring tender zucchini and asparagus, seasoned and cooked to perfection on the grill. This meal is perfect for a nutritious and flavorful dinner ready in just 25 minutes.
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 the vegetables and salmon evenly.
- Prepare Vegetables: Brush the zucchini halves and trimmed asparagus spears with 2 tablespoons of vinaigrette. Then sprinkle them evenly with half of the salt and pepper to season.
- Prepare Salmon: Drizzle the salmon fillet portions with the remaining vinaigrette and season them with the remaining salt and pepper, ensuring an even coating for enhanced flavor.
- Grill Vegetables: Place the prepared zucchini and asparagus on the grill, cooking until they become tender and have nice grill marks, usually about 5-7 minutes depending on thickness, then remove them from the grill.
- Grill Salmon: Grill the salmon portions on the same medium-high heat grill until cooked through and flaky, approximately 4-6 minutes per side depending on thickness.
- Combine and Serve: Slice the grilled vegetables as desired and toss with a little more vinaigrette if preferred. Serve the grilled salmon alongside the vegetables for a balanced and delicious meal.
Notes
- You can substitute the vinaigrette with a lemon herb dressing for a fresher taste.
- Ensure the grill is properly oiled to prevent sticking.
- Cooking times may vary based on grill heat and thickness of salmon and vegetables.
- For enhanced flavor, marinate salmon and vegetables for 15-30 minutes prior to grilling if time permits.
