Grilled Salmon & Vegetables Recipe

Grilled Salmon & Vegetables is one of those dinners that checks every single box—fresh, quick, colorful, and packed with bold, summery flavor. Imagine juicy salmon fillets kissed by the grill, vibrant green veggies, and a charred lemon-garlic vinaigrette that instantly perks everything up. It’s a weeknight wonder and a dinner-party superstar all in one!

Ingredients You’ll Need

The stars of Grilled Salmon & Vegetables are all about quality and simplicity. Each ingredient brings its own layer of flavor and texture—fresh produce for crunch and color, perfectly seasoned salmon for that juicy bite, and of course, a zesty vinaigrette tying it all together.

• 2 medium zucchini, trimmed and halved lengthwise: Slices up beautifully for grilling, picking up that irresistible char and maintaining a little bite.
• 1 pound asparagus, trimmed: Adds a pop of green and grills up sweet and tender—just be sure to remove the woody stems for the best texture.
• 5–6 tablespoons Charred Lemon-Garlic Vinaigrette, divided: This bright, tangy dressing wakes up every part of the dish; you’ll brush it onto the veggies, toss with salmon, and drizzle at the end.
• 1 ¼ pounds salmon fillet, cut into 4 portions: Salmon is the main event here, so choose fresh, high-quality fillets for the juiciest, most flavorful result.
• ¼ teaspoon salt, divided: Gently seasons the veggies and salmon, balancing flavors and making everything sing.
• ¼ teaspoon ground pepper, divided: Adds just enough mild heat to complement the fresh vegetables and rich salmon.

Variations

One of the best things about Grilled Salmon & Vegetables is how effortlessly you can customize it. Change up the veggies, tweak the vinaigrette, or swap the salmon for another favorite—there are so many delicious possibilities to try.

• Swap the Veggies: Feel free to substitute bell peppers, eggplant, or even cherry tomatoes for even more color and different flavors on your grill platter.
• Mix Up the Fish: Try grilling trout, cod, or even shrimp using the same vinaigrette and seasoning for a fun twist on the original.
• Spice Up the Vinaigrette: Add a pinch of red chili flakes or finely minced fresh herbs (like dill or basil) to the vinaigrette for an extra jolt of personality.
• No Grill? No Problem: Roast the salmon and veggies in a hot oven (450°F) on a sheet pan for a slightly different but still fabulous result.

How to Make Grilled Salmon & Vegetables

Step 1: Preheat the Grill

Start by heating your grill to medium-high. This temperature ensures you’ll get those signature grill marks and a little char without drying out your salmon or burning the vegetables. Give your grill grates a quick clean and a swipe of oil to prevent sticking if needed.

Step 2: Season and Prep the Vegetables

Brush the zucchini and asparagus with about 2 tablespoons of the charred lemon-garlic vinaigrette. Sprinkle with half (1/8 teaspoon each) of the salt and pepper. This step adds flavor right from the start and helps those veggies caramelize beautifully on the grill.

Step 3: Season the Salmon

Next, drizzle the salmon fillets with 2 teaspoons of vinaigrette and give them a gentle sprinkle of the remaining salt and pepper. Letting the vinaigrette sit on the fish while you prep the grill helps infuse the salmon with citrusy goodness.

Step 4: Grill to Perfection

Place the vegetables and salmon, skin-side down, directly on the hot grill. The veggies need about 6–8 minutes total, turned a few times until tender with lovely char marks. Salmon requires 8–10 minutes (don’t turn it!)—it’s ready when it flakes easily with a fork.

Step 5: Finish and Serve

Cut the grilled vegetables into bite-sized pieces and toss them with another 2 tablespoons of the vinaigrette. Remove the skin from the salmon, if you like. Plate the salmon with the veggies, and for extra flavor, drizzle a final tablespoon of vinaigrette over the top. Dinner done—simple and spectacular!

How to Serve Grilled Salmon & Vegetables

Garnishes

Finish your Grilled Salmon & Vegetables with a sprinkle of fresh herbs—think chopped parsley, dill, or basil. A few lemon wedges on the side add a splash of color and a hit of brightness that guests can squeeze on at the table.

Side Dishes

This dish is hearty on its own, but you can round it out with fluffy couscous, wild rice, or a slice of crusty sourdough for soaking up tangy vinaigrette. For extra crunch, a simple green salad makes a perfect pairing.

Creative Ways to Present

Stack the grilled veggies on a big platter, layer the salmon fillets on top, and give a final drizzle of vinaigrette for a showstopping centerpiece. Or, flake the salmon and toss it all together for a family-style salad—super fresh and fun for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Salmon & Vegetables keep beautifully in the fridge for up to 2 days. Store the salmon and vegetables in a sealed container, and keep any extra vinaigrette separate so everything stays as fresh as possible.

Freezing

While salmon can be frozen, for the best taste and texture it’s worth enjoying this dish fresh. Grilled vegetables tend to lose their snap after freezing, but you can freeze cooked salmon portions tightly wrapped for up to one month if needed.

Reheating

To reheat, warm the salmon and veggies gently in a skillet over low heat, or in the microwave at 50% power until just heated through. Drizzle on a little fresh vinaigrette before serving to bring back that fresh-grilled zing.

FAQs

Final Thoughts

There’s something a little magical about how Grilled Salmon & Vegetables comes together—so easy, so full of color and flavor, and always a crowd-pleaser. I hope you’ll give it a try and make it part of your regular summer (or anytime) dinner lineup. It’s a recipe I come back to again and again, and I can’t wait for you to fall in love with it too!

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