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
Units
Scale
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
