Grilled salmon and veggies make for a colorful and balanced seafood dinner that's ready in just minutes. The grill turns the salmon flaky and moist while tenderizing the crispy pepper and onion pieces. Round out the meal with brown rice or quinoa.

Hilary Meyer
Source:, July 2018


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.

  • Place the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side. Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.

  • When cool enough to handle, roughly chop the vegetables and toss together in a large bowl. Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.

Nutrition Facts

281 calories; protein 30.2g 61% DV; carbohydrates 10.6g 3% DV; exchange other carbs 0.5; dietary fiber 3.1g 12% DV; sugars 5.9g; fat 12.7g 20% DV; saturated fat 2.3g 12% DV; cholesterol 66.3mg 22% DV; vitamin a iu 3014.1IU 60% DV; vitamin c 125.4mg 209% DV; folate 73.8mcg 19% DV; calcium 84mg 8% DV; iron 1.5mg 9% DV; magnesium 64.5mg 23% DV; potassium 895.7mg 25% DV; sodium 369.3mg 15% DV; thiamin 0.2mg 18% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
This recipe is delicious! I tossed the veggies with seasoned salt and also grilled the halved lemons! I also used olive oil & citrus herb & dill seasoning on the salmon. Read More