Skillet-Roasted Citrus Salmon with Grilled Vegetables

Skillet-Roasted Citrus Salmon with Grilled Vegetables

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From: Diabetic Living Magazine

Grilled salmon fillets, flavored with herbs and orange, are served alongside asparagus and summer squash cooked in foil packets over an open fire.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 4 to 5-ounce fresh or frozen salmon fillets, thawed
  • ½ cup salt-free herb and garlic liquid marinade, such as Mrs. Dash® brand
  • 6 tablespoons thinly sliced green onions
  • ¼ cup orange juice
  • ¾ teaspoon salt
  • Nonstick cooking spray
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 large yellow summer squash, halved lengthwise and sliced ¼ inch thick (1½ cups)
  • ¼ teaspoon black pepper
  • 4 teaspoons canola oil
  • Orange slices (optional)


  • Prep

  • Ready In

  1. Rinse salmon; pat dry. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together herb and garlic marinade, 2 Tablespoons of the green onions, the orange juice, and ¼ teaspoon of the salt. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator 1 hour, turning bag occasionally.
  2. Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
  3. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square; coat with cooking spray. Place asparagus, squash, and 2 Tablespoons of the green onions in center of foil. Sprinkle with pepper and remaining ½ teaspoon salt; drizzle with 2 teaspoons of the oil. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to enclose vegetables, leaving space for steam to build.
  4. Cook vegetable packet over campfire 10 minutes, turning once. Meanwhile, drain salmon, discarding marinade. In a 10-inch cast iron skillet, heat remaining 2 teaspoons oil over campfire. Place salmon, skin side down, in skillet. Cook 4 to 6 minutes per ½-inch thickness or just until salmon flakes, turning once.
  5. Top salmon with remaining 2 Tablespoons green onions and, if desired, orange slices. Serve with vegetables.

Nutrition information

  • Serving size: 1 salmon fillet and 1 cup vegetables
  • Per serving: 259 calories; 14 g fat(2 g sat); 3 g fiber; 10 g carbohydrates; 26 g protein; 106 mcg folate; 62 mg cholesterol; 5 g sugars; 1,071 IU vitamin A; 20 mg vitamin C; 54 mg calcium; 4 mg iron; 407 mg sodium; 947 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Folate (26% dv), Iron (22% dv), Vitamin A (21% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2 vegetable, 1½ fat

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