Grilled Salmon with Zucchini Confit
Elevate your weeknight dinner game with this mouthwatering Grilled Salmon with Zucchini Confit recipe! Perfectly seasoned salmon fillets are grilled to tender, flaky perfection, then paired with a luscious zucchini confit gently simmered in olive oil with garlic and fresh thyme for a rich, aromatic side. A sprinkle of smoked paprika adds a subtle smoky depth, while a finishing touch of zesty grilled lemon and fresh parsley brings brightness and balance. This elegant yet easy-to-make dish is a stunning showcase of fresh, wholesome ingredients, embodying the perfect union of simplicity and flavor. Ready in under an hour, it’s a healthy, low-carb dinner idea that’s as delightful for entertaining as it is for everyday dining!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 4 medium zucchini
- 1.5 cups extra virgin olive oil
- 6 cloves garlic
- 6 sprigs fresh thyme
- 2 whole lemon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons (chopped) parsley
Instructions
Prepare the zucchini confit: Wash and trim the ends off the zucchini. Slice them into 1/4-inch thick rounds and set aside.
Peel and lightly smash the garlic cloves.
In a large skillet or saucepan, add the olive oil, garlic cloves, thyme sprigs, and sliced zucchini. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Cook the zucchini and aromatics over low heat for about 25 minutes, until the zucchini is tender but not falling apart. Stir occasionally to coat the zucchini in the infused oil. Remove from heat and let it cool slightly.
Meanwhile, prepare the salmon: Pat the salmon fillets dry with paper towels and season both sides with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and smoked paprika.
Preheat an outdoor grill or a stovetop grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Place the salmon fillets skin-side down on the grill and cook for 4-5 minutes. Flip the fillets carefully and grill the other side for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Slice one lemon into thin rounds and grill them briefly, about 1-2 minutes per side, until lightly charred. Squeeze the juice of the second lemon over the cooked salmon for added brightness.
To serve, plate the grilled salmon fillets and spoon the zucchini confit alongside. Garnish with the grilled lemon slices and freshly chopped parsley.
Enjoy your Grilled Salmon with Zucchini Confit, served warm and bursting with aromatic flavors!
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.1 g | 435% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8651 mg | 376% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 57.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2077 mg | 44% | |
*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.
