Salmon Grilled in White Wine Marinade with Vegetables
Infuse your summer grilling sessions with elegance and flavor with this Salmon Grilled in White Wine Marinade with Vegetables recipe. Featuring tender salmon fillets marinated in a fragrant blend of dry white wine, zesty lemon, garlic, and fresh herbs, this dish is a celebration of bright and savory notes. Paired with a medley of colorful grilled vegetables—zucchini, red bell pepper, onions, and baby carrots—tossed in balsamic vinegar for a touch of sweetness, this recipe is a symphony of fresh, wholesome flavors. Perfectly charred on the grill, the salmon achieves a flaky, melt-in-your-mouth texture while the vegetables become irresistibly caramelized. Whether you're hosting a backyard barbecue or a cozy dinner, this healthy and impressive dish is a crowd-pleaser you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on)
- 1 cup Dry white wine
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves (minced)
- 1 piece Lemon (zested and juiced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 pieces Zucchini (sliced into 1/4-inch rounds)
- 1 piece Red bell pepper (seeded and sliced into strips)
- 1 piece Red onion (cut into wedges)
- 1 cup Baby carrots (halved lengthwise)
- 2 tablespoons Balsamic vinegar
- 1 as needed Cooking spray or extra olive oil for grilling
Instructions
In a shallow dish, whisk together the white wine, 2 tablespoons of extra virgin olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper.
Place the salmon fillets in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a stronger flavor.
While the salmon marinates, prepare the vegetables. In a large bowl, toss the zucchini, red bell pepper, red onion, and baby carrots with the remaining 1 tablespoon of olive oil and balsamic vinegar. Season with a pinch of salt and pepper.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or spray with cooking spray to prevent sticking.
Remove the salmon from the marinade and let any excess liquid drip off. Reserve the marinade for basting.
Place the vegetables directly on the grill or in a grill basket. Cook for 10-12 minutes, turning occasionally, until they are tender and have nice grill marks. Remove and keep warm.
Grill the salmon fillets skin-side down for 4-5 minutes. Using the reserved marinade, lightly baste the salmon as it cooks. Flip and grill for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Serve the grilled salmon over the charred vegetables and garnish with additional fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 46.3 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 309 mg | 24% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4682 mg | 100% | |
*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.
