Healthy Grilled Salmon with Vegetables
This healthy grilled salmon recipe pairs perfectly with colorful vegetables for a nutritious and satisfying meal.
Equipment
- 1 Grill preheated to medium-high heat
- 1 Tongs
- 1 fish spatula
Ingredients
Salmon and Marinade
- 4 6-ounce salmon fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh dill
Grilled Vegetables
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 bunch asparagus trimmed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, black pepper, and dill. Set aside.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Turn to coat each fillet, then cover and refrigerate for at least 15 minutes.
Grilling
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the salmon fillets skin-side down on the grill. Cook for 6-8 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Toss the vegetables with olive oil, salt, and pepper. Grill them alongside the salmon, turning occasionally, until tender and slightly charred, about 8-10 minutes.
Serving
- Transfer the grilled salmon and vegetables to a serving platter. Garnish with additional fresh dill if desired, and serve immediately.
Storage
- Store any leftover salmon and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Avoid overcooking the salmon; it should be just opaque and flaky. Ingredient Substitutions: Swap dill with parsley or cilantro for a different flavor profile. How to Serve: Pair with a side of quinoa or brown rice for a complete meal. Storage & Freshness: Consume within 3 days for optimal taste and quality. Make-Ahead Tips: Marinate the salmon up to 2 hours ahead for deeper flavor infusion.