Asparagus and zucchini are quick and easy to grill and pair nicely with the salmon.

Brush zucchini and asparagus with 2 tablespoons vinaigrette and sprinkle with 1/8 teaspoon each salt and pepper.

Drizzle salmon with 2 teaspoons vinaigrette and sprinkle with the remaining 1/8 teaspoon each salt and pepper.

Grilled Salmon and Vegetables with Charred Lemon Vinaigrette

Photo:Jacob Fob

Place the vegetables and the salmon pieces, skin-side down, on the grill.

Grill the vegetables, turning a few times, until tender, 6 to 8 minutes.

Grill the salmon, without turning, until it flakes with a fork, 8 to 10 minutes.

overhead view of all ingredients on a countertop

Jacob Fob

Cut the vegetables into 3 or 4 pieces and place in a medium bowl.

Drizzle with 2 tablespoons vinaigrette and toss to coat.

Remove the skin from the salmon, if desired; serve the salmon alongside the vegetables.

overhead view of raw salmon fillets skin-side-down, on a platter with oil and seasonings, veggies coated with vinaigrette, and a small cup of vinaigrette with a brush and spoon

Jacob Fob

Drizzle the salmon with 1 tablespoon vinaigrette, if desired.

(Refrigerate any remaining vinaigrette for up to 3 days.)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

overhead view of salmon, skin-side-up, halved zucchini skin-side up, and asparagus on a grill

Jacob Fob

(-) Information is not currently available for this nutrient.

overhead view of grilled veggies being chopped on a cutting board with a small measuring cup of vinaigrette with a spoon, and a large bowl of chopped veggies with the vinaigrette added

Jacob Fob