Grilled Salmon with Vegetables
Elevate your weeknight dinners with this vibrant and healthy Grilled Salmon with Vegetables recipe, a perfect harmony of smoky, charred goodness and fresh, zesty flavors. Succulent salmon fillets, marinated in olive oil, lemon juice, garlic, and fresh thyme, are grilled to perfection, locking in their natural tenderness and richness. Accompanied by a colorful medley of zucchini, bell peppers, red onion, and cherry tomatoes, these vegetables soak up the same citrusy herb marinade, adding layers of flavor with every bite. Ready in just 35 minutes, this balanced, nutrient-packed dish is ideal for busy evenings or casual entertaining. Serve it warm, garnished with a sprig of thyme or a squeeze of lemon, for a meal that's as visually stunning as it is delicious. Perfect for fans of healthy grilling recipes, quick dinner ideas, and Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini
- 2 medium bell peppers
- 1 large red onion
- 1 cup cherry tomatoes
Instructions
Preheat your grill to medium-high heat (350-400°F). If using an oven, preheat to 400°F and prepare a grill pan or baking sheet.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, fresh thyme, salt, and black pepper.
Brush 1 tablespoon of the olive oil mixture over both sides of the salmon fillets. Set aside the remaining mixture for the vegetables.
Cut the zucchini and bell peppers into thin slices. Slice the red onion into wedges. Keep the cherry tomatoes whole.
In a large mixing bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with the remaining olive oil mixture until evenly coated.
Place the salmon fillets skin-side down on the preheated grill or grill pan. Cook for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. If using the oven, bake for 12-15 minutes.
While the salmon cooks, place the vegetables on the grill (using a grill basket if necessary) and grill for 8-10 minutes, turning occasionally, or until charred and tender. If using an oven, spread the vegetables on a baking sheet and roast for 15 minutes.
Once everything is fully cooked, remove from the grill or oven and serve the salmon alongside the grilled vegetables.
Garnish with extra fresh thyme or a lemon wedge, if desired, and serve immediately.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.0 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
