Name: Summery Grilled Salmon with Vibrant Garden Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 (6-oz) salmon fillets, skin on or off; 2 tablespoons olive oil (for salmon); 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/2 teaspoon sea salt; 1 lemon, half thinly sliced, half for juicing; Fresh dill or parsley for garnish; 1 red bell pepper, cored and cut into 1-inch pieces; 1 yellow bell pepper, cored and cut into 1-inch pieces; 1 small zucchini, trimmed and cut into 1/2-inch thick half-moons; 1 small red onion, cut into 1/2-inch thick wedges; 1 pint cherry tomatoes, halved; 2 tablespoons olive oil (for vegetables); 1 tablespoon red wine vinegar; 1/2 teaspoon dried oregano; Salt and black pepper to taste (for vegetables)

👩‍🍳 Instructions

1
Pat salmon fillets dry with paper towels. In a small bowl, whisk together 2 tablespoons olive oil (for salmon), smoked paprika, garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon sea salt. Rub this mixture evenly over both sides of the salmon fillets. Place on a plate with lemon slices and let sit at room temp for 15-20 minutes.
2
In a large bowl, combine bell peppers, zucchini, red onion, and halved cherry tomatoes. Drizzle with 2 tablespoons olive oil (for vegetables) and red wine vinegar. Toss with dried oregano, salt, and black pepper to taste, ensuring all vegetables are lightly coated.
3
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grill grates thoroughly and then lightly oil them to prevent sticking.
4
Arrange the seasoned vegetables in a single layer on the grill grates (use a grill basket if desired). Grill for 8-10 minutes, flipping occasionally, until tender-crisp with nice char marks. Remove from the grill and transfer to a serving bowl.
5
Gently place the salmon fillets, skin-side down (if applicable), on the hot, oiled grill grates. Place a few lemon slices on top of each fillet. Cook for 4-6 minutes per side, depending on thickness, until the salmon is opaque throughout and flakes easily with a fork (internal temp 145°F / 63°C).
6
Carefully transfer the grilled salmon to the platter with the vegetables. Squeeze fresh lemon juice over everything and sprinkle with fresh dill or parsley. Serve immediately.

💡 Notes

For best results, ensure your salmon is at room temperature before grilling. Don't overcrowd the grill when cooking the vegetables; cook in batches if necessary. This dish is also excellent served with quinoa or brown rice for a more complete meal.

Summery Grilled Salmon with Vibrant Garden Vegetables