This recipe is my go-to summer weeknight meal; it's quick, easy, and incredibly flavorful. I often make extra veggies to have leftovers for a yummy lunch the next day. My friend, Sarah, even told me she uses this recipe for her BBQs – she adds some grilled pineapple! So feel free to experiment and make this recipe your own.
The beauty of this dish lies in its simplicity. The grilling gives the salmon a beautiful smoky char, while the roasting brings out the natural sweetness of the vegetables. I love the contrast in textures – the flaky salmon against the tender roasted vegetables. It's a truly delightful culinary experience.
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Required Equipments
- Grill
- Baking Sheet
- Mixing Bowls
- Measuring Cups and Spoons
- Wooden Spoon
- Chef's Knife
- Cutting Board
Grilled-Salmon-and-Roasted-Vegetables
This simple recipe combines the flavors of perfectly grilled salmon with tender, roasted vegetables for a healthy and satisfying meal. It’s a weeknight winner!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your grill to medium-high heat. This is crucial for getting those beautiful grill marks and ensuring the salmon cooks evenly. Don't skip this step!
- While the grill is heating up, prepare your veggies. Wash and chop your vegetables into roughly 1-inch pieces. This ensures even roasting.
- Toss the chopped veggies with 2 tablespoons of olive oil, salt, pepper, and your choice of herbs (I love rosemary and thyme!). Spread them in a single layer on a baking sheet. This is important for even cooking and preventing steaming.
- Place the baking sheet in the preheated oven at 400°F (200°C) while the grill heats up. Roasting the veggies before grilling the salmon ensures that everything will finish cooking at around the same time.
- Pat the salmon fillets dry with paper towels. Seriously, don't skip this; it helps create a nice sear. Season both sides generously with salt and pepper.
- Lightly oil the grill grates to prevent sticking. Trust me on this, no one wants burnt salmon.
- Place the salmon fillets on the preheated grill grates. Grill for about 3-4 minutes per side, or until they're cooked through and flake easily with a fork. Use a meat thermometer to check for doneness; it should reach an internal temperature of 145°F (63°C). Adjust grilling time based on the thickness of the fillets.
- Once the salmon is cooked, remove it from the grill and let it rest for a couple of minutes before serving. This allows the juices to redistribute, making it more tender and flavorful. Mmm, juicy salmon!
- Remove the roasted vegetables from the oven. Give them a quick toss to make sure they're evenly cooked.
- Serve the grilled salmon alongside the roasted vegetables. Garnish with fresh herbs if desired. Enjoy your delicious and healthy meal!
📝 Notes
- Feel free to adjust the seasoning to your liking. Experiment with different herbs and spices!
- Don't overcrowd the baking sheet when roasting the vegetables, as this will lead to steaming instead of roasting. Ensure they're in a single layer for best results.
- For extra flavor, marinate the salmon in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before grilling.
🍎 Nutrition
Calories: 450
Protein: 35g
Fat: 25g
Carbohydrates: 20g
Fiber: 4g
Calcium: 30mg
