Judy Spencer
CSMS Magazine
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
For the salmon:
4 salmon fillets (about 6 oz each, skin-on or skinless)
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional)
1 tsp dried dill or fresh chopped dill
For the vegetables:
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red bell pepper, sliced into strips
1 small red onion, sliced into wedges
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning or dried thyme
Instructions
Preheat grill: Heat your grill (or grill pan) to medium-high.
Marinate the salmon:
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, paprika, and dill. Brush over the salmon fillets and let them sit for 10 minutes.
Prepare the vegetables:
Toss zucchini, squash, bell pepper, and onion with olive oil, salt, pepper, and Italian seasoning.
Grill the vegetables:
Place vegetables on the grill in a grill basket or directly on grates. Cook for 8–10 minutes, turning occasionally, until tender and slightly charred.
Grill the salmon:
Place salmon skin-side down on the grill. Cook for 4–5 minutes per side (depending on thickness) until it flakes easily with a fork.
Serve:
Arrange grilled vegetables on a plate, top with salmon, and garnish with extra lemon wedges or fresh herbs.
Tip: For an extra punch of flavor, drizzle a light lemon-butter sauce over the salmon before serving.
Also, see: Lentil Soup with Whole Grain Bread Recipe
