Description
Enjoy a delicious and healthy meal with this Grilled Salmon & Vegetables recipe. Perfect for a quick and flavorful dinner.
Ingredients
Units
Scale
Zucchini:
- 2 medium zucchini, trimmed and halved lengthwise
Asparagus:
- 1 pound asparagus, trimmed
Charred Lemon-Garlic Vinaigrette:
- 5 – 6 tablespoons, divided
Salmon:
- 1 1/4 pounds salmon fillet, cut into 4 portions
Seasoning:
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
Instructions
- Preheat Grill: Preheat grill to medium-high.
- Prepare Vegetables: Brush zucchini and asparagus with 2 tablespoons vinaigrette, sprinkle with salt and pepper.
- Prepare Salmon: Drizzle salmon with vinaigrette, season with salt and pepper.
- Grill: Grill vegetables until tender, then grill salmon until cooked through.
- Combine: Cut vegetables, toss with vinaigrette. Serve salmon and vegetables together.
Notes
- Refrigerate any leftover vinaigrette for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
