If you dream of a vibrant dinner that’s easy, healthy, and bursting with summery flavor, this Grilled Salmon & Vegetables recipe will have you counting the days until your next cookout! With smoky-charred salmon fillets, crisp-tender zucchini and asparagus, and a zingy lemon-garlic vinaigrette, this is pure sunshine on a plate—no matter the season.
Why You’ll Love This Recipe
- Effortless & Fast: From start to finish in under 30 minutes, this is your weeknight dinner hero—no complicated prep or dirtying a mountain of pans!
- Bursting with Fresh Flavor: The zingy Charred Lemon-Garlic Vinaigrette makes both the salmon and vegetables sparkle with every delicious forkful.
- A Feast for the Eyes: You get colorful, perfectly charred summer veggies and rosy, flaky salmon—so gorgeous, you (almost) won’t want to eat it.
- Healthy with No Sacrifice: Packed with wholesome protein, good fats, and fresh greens, Grilled Salmon & Vegetables is as nourishing as it is irresistible.
Ingredients You’ll Need
What makes Grilled Salmon & Vegetables such a standout is just how simple, yet powerful, the ingredient list is! Each element brings something special—whether it’s that rich, flaky salmon, vibrant green veggies, or the bright, herby vinaigrette that ties it all together with a sunny kiss of flavor.
- 2 medium zucchini, trimmed and halved lengthwise: These grill up super tender with pretty grill marks and mild sweetness—perfect alongside salmon.
- 1 pound asparagus, trimmed: Classic grilling veggie! Their snappy texture and grassy flavor love a little char.
- 5 – 6 tablespoons Charred Lemon-Garlic Vinaigrette, divided: This is your flavor backbone—zesty, savory, and garlicky, it brings out the best in everything on the plate. (Homemade or store-bought will work!)
- 1 ¼ pounds salmon fillet, cut into 4 portions: The star of the dish! Choose center-cut fillets if possible for even cooking and juicy flesh.
- ¼ teaspoon salt, divided: Just enough to highlight all those fresh flavors without overpowering them.
- ¼ teaspoon ground pepper, divided: A little pepper adds the perfect, gentle heat that makes each bite pop.
Variations
One thing I adore about making Grilled Salmon & Vegetables is just how easy it is to make your own. Swap in what you love, use up what’s in the fridge, or tailor it to fit your mood or dietary needs—this is a flexible template for delicious success.
- Switch Up the Veggies: Try bell peppers, summer squash, eggplant, or red onion—whatever seasonal produce looks best (or what’s hiding in your crisper drawer) will work beautifully.
- Change the Protein: Not in a salmon mood? Try this recipe with shrimp, halibut, cod, or even boneless chicken breasts—just adjust grill time as needed.
- Spice Up the Vinaigrette: Stir in a pinch of red pepper flakes, a handful of chopped fresh herbs (basil, mint, dill), or even a spoonful of Dijon for a flavor twist.
- Make it Dairy-Free or Paleo: This recipe already fits most dietary needs, but you can always pick a vinaigrette that suits your preferences or go oil-free if you like.
How to Make Grilled Salmon & Vegetables
Step 1: Prep Your Grill and Ingredients
Heat your grill to medium-high so you’ll get that signature char. While it’s heating up, halve your zucchini and trim the asparagus. Chop your salmon fillet into four even pieces—skin-on for extra flavor (but you can remove it after cooking, if you like). Pat everything dry and set up a couple bowls for easy seasoning.
Step 2: Flavor and Season
Brush the zucchini and asparagus generously with 2 tablespoons of the Charred Lemon-Garlic Vinaigrette. Sprinkle with half the salt and pepper. Drizzle the salmon fillets with 2 teaspoons vinaigrette and finish with the remaining salt and pepper. This is where the magic starts—those bold flavors soak right in for irresistible bites later!
Step 3: Grill the Salmon & Vegetables
Lay the salmon pieces (skin-side down) and all your veggies right on the grill grates. Grill the veggies, turning them occasionally, until they’re just tender and striped with grill marks—about 6 to 8 minutes. Let the salmon cook undisturbed for 8 to 10 minutes; it’s ready when it flakes apart with a fork and has that beautiful, slightly crisp exterior.
Step 4: Assemble and Finish with Vinaigrette
Remove the veggies and cut them into bite-size chunks, then give them a toss in a bowl with 2 more tablespoons of vinaigrette for maximum flavor. Carefully remove the salmon skin (if desired) and plate up the fish with your vibrant, savory vegetables. Don’t forget to drizzle a final spoonful of vinaigrette over everything—so fresh, so bright!
Pro Tips for Making Grilled Salmon & Vegetables
- Get the Grill Hot and Clean: Make sure your grates are nice and hot with a light coating of oil, so the salmon and veggies lift off easily and you get those perfect grill marks.
- Don’t Move the Salmon: Place it skin-side down and resist flipping or fiddling — you’ll wind up with silky, juicy fish that holds together and flakes beautifully.
- Slice Veggies Uniformly: Keep your zucchini and asparagus similar in size for even charring; no more overcooked mushy bites or underdone pieces!
- Double the Vinaigrette: This tangy sauce does double duty—use some while grilling, and keep extra for drizzling on your finished Grilled Salmon & Vegetables or even for weekday salads.
How to Serve Grilled Salmon & Vegetables
Garnishes
You can bring your Grilled Salmon & Vegetables to life with a final flurry of chopped fresh herbs like parsley, dill, or chives. Thin lemon slices, a sprinkle of flaky salt, or a twist of cracked black pepper also add sparkle, both visually and flavor-wise. Fresh is best—don’t be shy with that green!
Side Dishes
This dish is satisfying all on its own, but if you want to round it out, try a simple quinoa salad, a basket of grilled bread, or a chilled glass of crisp white wine. Even a scoop of herbed couscous or a leafy arugula salad will keep things light, bright, and totally company-worthy.
Creative Ways to Present
Arrange the grilled veggies as a colorful base, lay the salmon on top at a jaunty angle, and drizzle with vinaigrette for that restaurant “wow.” Or pile everything into warm grain bowls, stuff into pita pockets with extra greens, or break the salmon into big flakes over a chopped salad for a breezy lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Salmon & Vegetables keep beautifully for up to 2 days in an airtight container in the fridge. If possible, store the vinaigrette separately and add just before serving to maintain all the bright, savory flavor.
Freezing
While the grilled salmon holds up well in the freezer (wrap tightly and freeze for up to a month), the veggies can get a little soft when thawed. For best results, freeze just the salmon, then grill up fresh veggies the day you serve.
Reheating
Warm leftover salmon gently in a 300°F oven or in a covered skillet over low heat until just heated through. Avoid the microwave if possible, as it can toughen the fish. Reheat veggies in a skillet with a splash of vinaigrette to revive their flavor and texture.
FAQs
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Can I make Grilled Salmon & Vegetables without an outdoor grill?
Absolutely! Use a grill pan or even a cast-iron skillet on your stovetop. You’ll still get delicious char and flavor—just preheat the pan well, and work in batches if needed so everything cooks evenly.
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What’s the best way to know when the salmon is done?
Look for the salmon to easily flake with a fork and turn opaque in the center (internal temperature should be 125–130°F for moist, medium fish). Avoid overcooking for the most tender, juicy results.
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Can I prep Grilled Salmon & Vegetables in advance for a dinner party?
Definitely! You can trim and marinate the vegetables and salmon up to a few hours ahead, then grill just before serving. The vinaigrette can be made several days in advance—just give it a good shake before using.
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What if I don’t have the exact vegetables listed?
No problem at all! Feel free to switch in any fresh, grill-friendly veggies you have on hand—think peppers, onions, mushrooms, or even cherry tomatoes. The key is similar thickness and cooking time to keep things even.
Final Thoughts
There’s something truly uplifting about bringing Grilled Salmon & Vegetables to your table—the colors, the incredible aroma, and the knowledge you’ve made a meal that’s both healthy and absolutely delicious. Give it a try, share it with your favorite people, and let every bite remind you just how easy it can be to eat well and feel good. Happy grilling!
Print
Grilled Salmon & Vegetables Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Salmon & Vegetables recipe is a delightful and healthy dish perfect for a summer barbecue. The charred lemon-garlic vinaigrette adds a zesty flavor to the tender salmon and grilled vegetables.
Ingredients
Zucchini:
- 2 medium zucchini, trimmed and halved lengthwise
Asparagus:
- 1 pound asparagus, trimmed
Charred Lemon-Garlic Vinaigrette:
- 5 – 6 tablespoons divided
Salmon:
- 1 1/4 pounds salmon fillet, cut into 4 portions
Seasoning:
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
Instructions
- Preheat the Grill: Preheat the grill to medium-high.
- Prepare the Vegetables: Brush zucchini and asparagus with 2 tablespoons vinaigrette, sprinkle with 1/8 teaspoon each salt and pepper.
- Season the Salmon: Drizzle salmon with 2 teaspoons vinaigrette, sprinkle with remaining salt and pepper.
- Grill: Grill vegetables until tender, then grill salmon until flaky.
- Toss and Serve: Cut vegetables, toss with vinaigrette, and serve alongside salmon.
Notes
- Refrigerate any remaining vinaigrette for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
