Oh, that feeling when you’re wiped out from a crazy day, and the thought of cooking feels like climbing Mount Everest? I’ve been there! Just the other day, I was staring into my fridge hoping for a culinary miracle. What I found was a gorgeous salmon fillet and a bunch of colorful veggies practically begging for some grill time. Firing up the grill that evening, the most amazing aroma filled the backyard, and it just made everything feel… peaceful. This Grilled Salmon with Veggies recipe is my go-to for those moments. As a Gluten-Free Chef, I’m always looking for dishes that are packed with flavor and good-for-you ingredients, and this one totally delivers. It’s proof that delicious, healthy meals can be super simple, even on the busiest nights!
Why You’ll Love This Grilled Salmon with Veggies
Seriously, this Grilled Salmon with Veggies is a lifesaver for so many reasons!
- It’s lightning fast – think under 30 minutes from start to finish!
- It’s super good for you, loaded with lean protein and fresh veggies.
- The flavor combo is just amazing – smoky salmon with perfectly grilled, tender veg.
- Clean-up is a breeze; just a few veggies and the grill itself to worry about.
- It’s perfect for those weeknights when you want something healthy but don’t have a ton of time.
- Plus, it’s naturally gluten-free, so everyone can enjoy it!
Essential Ingredients for Grilled Salmon with Veggies
Okay, my friends, here’s what you’ll need to grab to make this fantastic Grilled Salmon with Veggies. It’s all about fresh, simple stuff that cooks up beautifully on the grill!
For the Veggies:
- 1 medium zucchini, halved lengthwise
- 2 bell peppers (red, orange, and/or yellow are great!), trimmed, halved, and seeded
- 1 medium red onion, cut into 1-inch wedges
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
For the Salmon:
- 1 1/4 pounds salmon fillet, cut into 4 portions
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
For the Garnish:
- 1/4 cup fresh basil, thinly sliced
- 1 lemon, cut into 4 wedges
Step-by-Step Guide to Making Grilled Salmon with Veggies
Alright, let’s get this amazing Grilled Salmon with Veggies on the fire! It’s so straightforward, you’ll be amazed at how quickly it comes together. Here’s how we do it:
- First things first, let’s get that grill nice and hot. Preheat it to medium-high heat. You want it sizzlin’!
- Next, let’s prep those veggies. Give your zucchini, bell peppers, and red onion a little brush with that lovely extra-virgin olive oil. Then, sprinkle them with about 1/4 teaspoon of salt.
- Don’t forget the salmon! Pat it dry and then sprinkle your salmon portions with the pepper and the remaining 1/4 teaspoon of salt.
- Time for the grill! Carefully place the prepared vegetables and the salmon pieces, skin-side down if they have skin, onto the hot grill grates.
- Now, let those veggies cook. You’ll want to turn them once or twice, just until they’re tender and you see those beautiful grill marks – this usually takes about 4 to 6 minutes per side.
- Cook the salmon without turning it. We’re looking for it to flake easily when you test it with a fork, which typically takes about 8 to 10 minutes. Keep an eye on it so it doesn’t overcook! You can find a great original recipe inspiration from EatingWell.com.
- Once everything is cooked and cooled just enough to handle, give those veggies a rough chop and toss them all together in a big bowl.
- Peel off the skin from the salmon if you like (I usually do!), and get ready to serve it right alongside your colorful, grilled veggies.
- For a final flourish, garnish each plate with about a tablespoon of that fresh, sliced basil and serve with a bright lemon wedge for squeezing. So simple, so delicious!
And there you have it – a perfectly cooked Grilled Salmon with Veggies ready in no time!
Tips for Perfect Grilled Salmon with Veggies
Alright, my friends, let’s talk about making this Grilled Salmon with Veggies absolutely sing! It’s all about a few little tricks that make a huge difference. First off, always go for fresh veggies. They’ll have the best moisture and crispness when they hit the grill. Make sure your grill is good and hot before things go on – this is key for those lovely char marks and to stop your salmon from sticking. A little brush of oil on both the fish and the veggies goes a long, long way!
When it comes to the salmon, don’t overcook it! Nobody likes dry fish. Keep an eye on it, and trust that fork test. Oh, and for perfect veggie grilling? Cut them about the same thickness so they cook evenly. These simple steps really elevate your Grilled Salmon with Veggies game.
Ingredient Spotlight: Why These Veggies Work
I love this particular mix of veggies for our Grilled Salmon with Veggies because they hit all the right notes! The zucchini gets beautifully tender and slightly sweet, while those bell peppers add a pop of color and a lovely mild sweetness that just melts in your mouth. And the red onion? Oh, it gets this amazing smoky, slightly caramelized flavor when grilled. Together, they’re the perfect counterbalance to the rich salmon, adding texture and vibrant flavor without overpowering the star of the show.
Serving and Storing Your Grilled Salmon with Veggies
Alright, the moment of truth! To serve your gorgeous Grilled Salmon with Veggies, just plate up those beautiful, chopped veggies and nestle a piece of that flaky salmon right beside them. Don’t forget that fresh basil sprinkle and a bright lemon wedge – that squeeze of lemon really makes everything pop! It’s sunshine on a plate!
If you happen to have any leftovers (which is rare in my house!), just let them cool down completely. Store the salmon and veggies in separate airtight containers in the fridge. Reheat gently in a low oven or a covered pan – you don’t want to dry out that lovely salmon. Enjoy your delicious Grilled Salmon with Veggies again!
Frequently Asked Questions about Grilled Salmon with Veggies
Got questions about whipping up some delicious Grilled Salmon with Veggies? I’ve got you covered! As your go-to chef for quick, healthy meals, I hear it all. Here are a few things folks often ask about this fantastic recipe:
Can I use different vegetables for Grilled Salmon with Veggies?
Absolutely! This recipe is super flexible. Feel free to swap in asparagus, broccoli florets, cherry tomatoes, or even sturdy greens like kale. Just keep an eye on grilling times – softer veggies cook faster!
How do I know when the salmon is cooked?
It’s easy! The salmon should look opaque, and the flesh should flake easily when you gently poke it with a fork. You’ll see nice grill marks on it too. Don’t overcook it – you want it moist and tender!
Is this recipe suitable for meal prep?
Definitely! The veggies hold up really well. You can grill them ahead of time and store them in the fridge. The salmon is best grilled fresh, but fully cooked salmon leftovers can be stored and reheated gently. It’s a great option for healthy dinners throughout the week!
Nutritional Snapshot of Grilled Salmon with Veggies
Whipping up this Grilled Salmon with Veggies is a smart move for your health! Each serving packs about 281 calories, a whopping 30 grams of protein, roughly 11 grams of carbs, and around 13 grams of healthy fats. Remember, these numbers are estimates and can change a bit depending on the exact ingredients and brands you use. It’s a powerhouse meal!
Share Your Grilled Salmon with Veggies Creation!
Now that you’ve got the lowdown on this amazing Grilled Salmon with Veggies, I would absolutely LOVE to see what you come up with! Did you try it? Did you add your own spin? Drop a comment below and tell me all about it! Share your photos on social media and tag me – I can’t wait to see your beautiful creations!
Grilled Salmon with Veggies
Ingredients
Equipment
Method
- Preheat grill to medium-high.
- Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt.
- Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.
- Place the vegetables and the salmon pieces, skin-side down, on the grill.
- Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side.
- Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.
- When cool enough to handle, roughly chop the vegetables and toss together in a large bowl.
- Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables.
- Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.
Nutrition
Notes
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Gluten-Free Chef & Latin Cuisine Innovation Specialist
My youngest son’s celiac diagnosis at four changed everything. Suddenly, all those traditional Brazilian and Portuguese recipes from my avó needed to be completely reimagined without losing their soul.
After graduating from Johnson & Wales and working Miami’s Latin fusion scene, my son’s diagnosis became my calling. How do you make gluten-free empanadas that taste like childhood? Over eight years, I’ve developed 320+ gluten-free recipes celebrating authentic Latin flavors using cassava flour and plantain alternatives.
My gluten-free empanada recipe won “Best Appetizer” at the 2023 Miami Gluten-Free Food Festival. I ran “Sabores Sin Gluten,” a catering business serving Miami’s Latino community—quinceañeras, family gatherings, all the celebrations that matter.
Food is culture, and everyone deserves to experience the joy of sharing traditional family meals, regardless of dietary restrictions.