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Grilled Salmon with Roasted Vegetables

Grilled Salmon with Roasted Vegetables
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This Grilled Salmon with Roasted Vegetables recipe combines tender, smoky grilled salmon with colorful, caramelized roasted vegetables for a quick, nutritious, and flavorful meal. Perfect for busy weeknights or impressing guests, it offers wholesome goodness with minimal ingredients and fuss.

Ingredients

Salmon

  • Fresh salmon fillets (skin-on, about 4 fillets, 6 oz each)
  • Olive oil (2 tablespoons)
  • Sea salt (to taste)
  • Black pepper (to taste)
  • Fresh lemon juice (from 1 lemon)
  • Fresh herbs (optional: dill, parsley, or thyme, about 1 tablespoon chopped)

Vegetables

  • Assorted vegetables: bell peppers (1 cup, sliced), zucchini (1 cup, sliced), cherry tomatoes (1 cup), red onions (1 cup, sliced)
  • Olive oil (2 tablespoons)
  • Garlic cloves (2 cloves, minced)
  • Sea salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Prepare the Vegetables: Preheat your oven to 425°F (220°C). Cut your chosen vegetables into bite-sized pieces so they roast evenly. Toss them with olive oil, minced garlic, sea salt, and black pepper before spreading them in a single layer on a baking sheet. Roast for about 20-25 minutes until tender and caramelized at the edges.
  2. Season the Salmon: While the vegetables roast, pat the salmon fillets dry and brush both sides lightly with olive oil. Season generously with sea salt, black pepper, and a squeeze of fresh lemon juice. If using herbs, sprinkle them on top now.
  3. Grill the Salmon: Heat your grill or grill pan to medium-high heat. Place the salmon skin-side down and grill for about 4-5 minutes per side, depending on thickness. Aim for a nicely crisped skin with juicy, flaky flesh inside.
  4. Bring It All Together: Once the salmon is grilled and vegetables are perfectly roasted, plate them together. Add an extra drizzle of lemon juice or olive oil for a fresh finish, and sprinkle more herbs if desired.

Notes

  • Use skin-on salmon: The skin crisps up beautifully and helps keep the salmon moist while grilling.
  • Don’t overcrowd the baking sheet: Leaving space around vegetables ensures proper roasting and caramelization.
  • Let the salmon rest for a few minutes after grilling to lock in juices.
  • Roast vegetables at high heat (425°F) for the best caramelized edges and tender centers.
  • Add fresh lemon juice after cooking to preserve bright citrus flavors.

Nutrition

Keywords: grilled salmon, roasted vegetables, healthy meal, quick dinner, gluten free, easy recipe, omega-3, weeknight dinner

Find it online: https://mealsbylina.com/grilled-salmon-with-roasted-vegetables/