Nothing beats the fresh, vibrant flavors of a well-grilled dish on a sunny afternoon, and this Grilled Salmon & Vegetables Recipe captures exactly that spirit. Combining tender, flaky salmon with perfectly charred zucchini and asparagus, it’s a colorful plate full of nutrition and flavor. Simple ingredients come alive with just a bit of vinaigrette and seasoning, making this recipe a go-to for anyone craving a healthy yet indulgent meal. If you’re after a recipe that’s easy to prepare, impressive to serve, and comforting to eat, you’re about to find your new favorite in the Grilled Salmon & Vegetables Recipe.
Ingredients You’ll Need
These ingredients may be few, but each one plays a crucial role in delivering a dish that’s packed with flavor and perfect texture. From the crispness of fresh asparagus to the rich omega-3 boost from salmon, every element enhances this recipe’s irresistible appeal.
- 2 medium zucchini, trimmed and halved lengthwise: Adds a tender, juicy bite and beautiful grill marks that make the dish pop visually.
- 1 pound asparagus, trimmed: Brings a fresh, slightly earthy crunch to complement the salmon’s richness.
- 5 – 6 tablespoons vinaigrette, divided: A simple dressing that pulls all flavors together, ensuring every bite is bright and balanced.
- 1 ¼ pounds salmon fillet, cut into 4 portions: The star of the show, offering healthy fats, a buttery texture, and a delicious smoky finish from grilling.
- ¼ teaspoon salt, divided: Enhances natural flavors without overwhelming the delicate fish and vegetables.
- ¼ teaspoon ground pepper, divided: Adds a subtle kick and complements the vinaigrette perfectly.
How to Make Grilled Salmon & Vegetables Recipe
Step 1: Preheat the Grill
Start by getting your grill nice and hot at medium-high heat. This is essential to achieve the smoky char on both salmon and vegetables while keeping them juicy inside.
Step 2: Prepare Your Vegetables
Brush the zucchini and asparagus evenly with 2 tablespoons of the vinaigrette to infuse them with flavor and help them grill smoothly. Finish with a sprinkle of salt and pepper to bring out their natural sweetness and subtle earthiness.
Step 3: Get the Salmon Ready
Drizzle the remaining vinaigrette over the salmon portions, ensuring each piece is well-coated. Season with salt and pepper to taste. This simple seasoning highlights the salmon’s rich essence without overpowering it.
Step 4: Grill the Vegetables
Place your zucchini and asparagus on the grill. Cook until tender with those gorgeous grill marks—usually about 5 to 7 minutes. Turn occasionally to avoid burning and to ensure even cooking.
Step 5: Grill the Salmon
Once the vegetables are nearly done, add the salmon fillets to the grill. Cook for about 4 to 6 minutes per side, depending on thickness, until the fish flakes easily with a fork but still remains moist and succulent inside.
Step 6: Combine and Serve
Slice the grilled vegetables into bite-sized pieces and toss with any remaining vinaigrette for an extra burst of flavor. Plate the salmon alongside these vibrant veggies, and you have a dish that’s not just striking to look at but truly satisfying to eat.
How to Serve Grilled Salmon & Vegetables Recipe
Garnishes
A sprinkle of fresh herbs like dill or parsley brightens this dish beautifully. A wedge of lemon on the side invites an optional tangy splash, enhancing the smoky grilled notes and adding freshness that wakes up every bite.
Side Dishes
While this recipe can stand proudly on its own, pairing it with light sides like quinoa, wild rice, or a crisp mixed green salad rounds out your meal with complementary textures and flavors without stealing the spotlight.
Creative Ways to Present
For a more elegant presentation, serve the salmon atop a bed of grilled veggies, drizzle a bit more vinaigrette or a dollop of yogurt sauce on top, and finish with edible flowers or microgreens. This elevates your dish from weeknight dinner to stunning dinner party fare effortlessly.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftover grilled salmon and vegetables in an airtight container in the fridge. They will keep well for up to 3 days without losing much of their delightful flavor or texture.
Freezing
If you want to save cooked portions for longer, wrap them tightly in plastic wrap and then place inside freezer-safe bags. Frozen salmon and vegetables can last for about 1 to 2 months. Be aware fresh grilled veggies tend to lose some texture upon thawing but still taste great.
Reheating
When you’re ready to enjoy your leftovers, gently reheat in an oven at low temperature (around 275°F) to avoid drying out the salmon. Alternatively, warming briefly in a covered skillet preserves moisture and flavor better than microwaving.
FAQs
Can I use frozen salmon for this Grilled Salmon & Vegetables Recipe?
Yes, but make sure to thaw it fully and pat dry before grilling. This prevents excess moisture that can interfere with the grilling process and helps achieve that perfect sear.
What vinaigrette works best for this recipe?
A simple vinaigrette made with olive oil, lemon juice, garlic, and a touch of Dijon mustard complements the salmon and vegetables beautifully, adding brightness without overpowering.
Can I grill this recipe indoors?
Absolutely! Use a grill pan on your stovetop preheated to medium-high heat. It won’t have the smoky flavor from an outdoor grill, but you’ll still get nice char marks and tasty results.
How do I know when the salmon is cooked perfectly?
The salmon should flake easily with a fork but still be slightly translucent in the center. Overcooking dries out this delicate fish, so keep an eye on the grill time.
Can I add other vegetables to this Grilled Salmon & Vegetables Recipe?
Definitely! Bell peppers, cherry tomatoes, or even mushrooms can be great additions. Just remember to adjust grilling times as some veggies cook faster than others.
Final Thoughts
This Grilled Salmon & Vegetables Recipe is the perfect blend of simplicity and sophistication—a meal that you can whip up any day but still impress guests and family alike. Its fresh flavors and easy prep make it a winner in my book, and I’m confident you’ll love it just as much. Give it a try soon, and let the grill work its magic on these wholesome ingredients!
Print
Grilled Salmon & Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This simple and healthy Grilled Salmon & Vegetables recipe combines tender salmon fillets with perfectly grilled zucchini and asparagus, all lightly seasoned and dressed with a flavorful vinaigrette. Ready in 25 minutes, it’s a nutritious and delicious meal perfect for a quick weeknight dinner or an elegant weekend feast.
Ingredients
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 (use your preferred vinaigrette)
- ¼ teaspoon salt, divided
- ¼ teaspoon ground black pepper, divided
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure a perfect sear and even cooking on both the salmon and vegetables.
- Prepare Vegetables: Brush the zucchini and asparagus evenly with 2 tablespoons of vinaigrette. Then sprinkle them lightly with half of the salt and pepper to season.
- Prepare Salmon: Drizzle the salmon fillets with the remaining vinaigrette, and season with the remaining salt and pepper to bring out the flavors.
- Grill Vegetables: Place the zucchini and asparagus on the grill and cook until they are tender and have nice grill marks, about 5-7 minutes depending on thickness, turning occasionally for even cooking.
- Grill Salmon: After the vegetables, grill the salmon portions over medium-high heat until cooked through and flaky, usually about 4-5 minutes per side depending on thickness.
- Combine and Serve: Cut the grilled vegetables into bite-sized pieces, toss them with a little extra vinaigrette for added flavor, and serve alongside the grilled salmon for a balanced and tasty meal.
Notes
- Use a fish spatula for easier salmon flipping on the grill without breaking the fillets.
- Feel free to use other seasonal vegetables such as bell peppers or mushrooms for variety.
- Ensure the grill is preheated properly for even cooking and attractive grill marks.
- Salmon can be substituted with other firm fish like trout or swordfish.
- Use skin-on salmon if preferred, grilling skin-side down first for crispiness.
- Check doneness with a fork—the salmon should flake easily but remain moist inside.
