Recipe Library
Grilled Salmon & Vegetables with Charred Lemon-Garlic Vinaigrette
Tender salmon fillets and crisp-tender zucchini and asparagus glisten with charred lemon-garlic vinaigrette, their edges lightly caramelized from the grill. Each bite delivers bright citrus, mellow garlic, and a smoky finish that weaves the fish and vegetables into one satisfying plate.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 322
- Protein
- 32g
- Carbs
- 10g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 303mg
Ingredients
- 2 medium zucchini, trimmed and halved lengthwise
- 1 pound asparagus, trimmed
- 5 - 6 tablespoons Charred Lemon-Garlic Vinaigrette, divided
- 1 1/4 pounds salmon fillet, cut into 4 portions
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
Instructions
- Preheat grill to medium-high.
- Brush zucchini and asparagus with 2 tablespoons vinaigrette and sprinkle with 1/8 teaspoon each salt and pepper. Drizzle salmon with 2 teaspoons vinaigrette and sprinkle with the remaining 1/8 teaspoon each salt and pepper.
- Place the vegetables and the salmon pieces, skin-side down, on the grill. Grill the vegetables, turning a few times, until tender, 6 to 8 minutes. Grill the salmon, without turning, until it flakes with a fork, 8 to 10 minutes.
- Cut the vegetables into 3 or 4 pieces and place in a medium bowl. Drizzle with 2 tablespoons vinaigrette and toss to coat. Remove the skin from the salmon, if desired; serve the salmon alongside the vegetables. Drizzle the salmon with 1 tablespoon vinaigrette, if desired. (Refrigerate any remaining vinaigrette for up to 3 days.)