Grilled Salmon with Roasted Vegetables is a fresh, simple meal that feels both healthy and satisfying. The salmon gets a nice smoky flavor from the grill, while the roasted vegetables add a lovely sweetness and a little bit of crispness. Think tender salmon fillets paired with colorful veggies like carrots, bell peppers, and zucchini that come out perfectly caramelized from the oven.
I love making this dish because it’s straightforward and quick, but it never feels plain. I usually season the salmon with just a bit of lemon, garlic, and herbs, which really lets the natural flavors shine. The veggies are my chance to get creative depending on what’s in season or what I have on hand. It’s such a comforting meal, especially when you want something filling but not too heavy.
My favorite way to serve this is right after it’s grilled and roasted, with a squeeze of fresh lemon over everything. Sometimes I’ll add a small side of rice or quinoa if I’m extra hungry. It’s a dish that always makes me feel happy and satisfied at the end of the day, and I know it’s a crowd-pleaser too whenever I make it for friends or family.
Key Ingredients & Substitutions
Salmon Fillets: Fresh, skinless salmon is great for even grilling and nice texture. If you prefer, keep the skin on for extra crispiness. Wild-caught salmon adds richer flavor, but farmed works fine too.
Vegetables: I love using zucchini, bell peppers, asparagus, Brussels sprouts, and cauliflower here. Feel free to swap in any roasted favorites like carrots, mushrooms, or cherry tomatoes. Just mind roasting times as softer veggies cook faster.
Olive Oil & Herbs: Olive oil helps veggies roast beautifully and keeps salmon moist. Dried oregano and thyme add subtle earthiness, but fresh herbs like rosemary or basil work well too. Salt and pepper are must-haves to enhance flavor.
Lemon: A squeeze of lemon brightens the whole dish. If you don’t have fresh lemon, a splash of lemon juice or even a little vinegar helps balance richness.
How Do I Grill Salmon So It’s Juicy and Doesn’t Stick?
Grilling salmon can be tricky if it sticks or dries out. Here’s how to get perfect results every time:
- Preheat the grill well; medium-high heat is ideal to sear the salmon quickly.
- Brush grill grates with oil to create a slick surface.
- Pat salmon dry and season simply with salt and pepper.
- Place salmon skin-side down if skin remains. Let it cook mostly on one side before flipping gently with a spatula.
- Grill about 4-5 minutes per side depending on thickness. Look for opaque color and flaky texture.
- Remove from heat promptly to avoid overcooking, then let it rest briefly.
I usually leave the skin on because it helps hold the fillet together and adds flavor. If you remove skin, be extra gentle when flipping to keep the salmon intact. Practicing these steps makes grilling stress-free and yields tender, flavorful fish every time.
Equipment You’ll Need
- Grill – I love using a gas or charcoal grill for those nice smoky flavors and grill marks.
- Baking sheet – Perfect for roasting the vegetables evenly in the oven.
- Parchment paper or foil – Makes cleanup easier and prevents sticking.
- Mixing bowls – To toss the vegetables with oil and seasonings.
- Grill spatula and tongs – For flipping the salmon and handling the veggies safely.
- Juicer or lemon squeezer – To easily squeeze fresh lemon juice over the dish.
- Cooking brush – For oiling the grill grates and salmon.
Flavor Variations & Add-Ins
- Switch up the protein with shrimp, chicken, or firm tofu for a different twist.
- Add sliced olives or capers for a salty, Mediterranean flavor.
- Sprinkle with crushed red pepper flakes or paprika for a bit of heat.
- Include different herbs like basil, rosemary, or parsley for fresh flavors.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin removed
- 1 medium zucchini, sliced into rounds
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 cup asparagus spears, trimmed
- 1 cup Brussels sprouts, halved
- 1 small head of cauliflower, cut into florets
- 2 tablespoons olive oil, plus extra for grilling
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 lemon, halved
- Fresh herbs for garnish (parsley, dill or cilantro)
- Optional: 1 small chili pepper, finely chopped (for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prep and around 25 minutes to cook, making the total time roughly 35 minutes. It’s perfect for a quick, healthy meal!
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. In a big bowl, toss the zucchini, bell peppers, asparagus, Brussels sprouts, and cauliflower with olive oil, garlic, oregano, thyme, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes. Remember to turn them halfway through so they brown nicely on all sides.
2. Grill the Salmon:
While veggies roast, heat your grill to medium-high. Brush the grill grates with olive oil to stop the salmon from sticking. Season your salmon fillets with salt and pepper. Place them on the grill skin-side down if the skin is still on. Grill each side for about 4-5 minutes until the salmon looks opaque and flakes easily with a fork. Then take them off the grill.
3. Plate and Serve:
Arrange the roasted vegetables on a serving dish or individual plates. Place the grilled salmon right on top. Squeeze fresh lemon juice over the whole dish, sprinkle with fresh herbs, and add chopped chili pepper if you like a little heat. Serve immediately and enjoy your fresh, colorful, and delicious meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before grilling. Thaw in the fridge overnight or place the sealed salmon in cold water for quicker thawing. Pat dry before seasoning and grilling to avoid excess moisture.
What Vegetables Can I Substitute or Add?
Feel free to swap in vegetables like carrots, mushrooms, cherry tomatoes, or green beans based on what you have. Just keep in mind cooking times—firmer veggies might need longer roasting, while softer ones like cherry tomatoes roast quickly.
How Should I Store Leftovers?
Store any leftover grilled salmon and roasted vegetables in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to keep the salmon moist and veggies fresh.
Can I Make This Recipe Without a Grill?
Absolutely! You can pan-sear the salmon in a lightly oiled skillet over medium-high heat for about 4-5 minutes per side. For grill marks, use a grill pan if you have one. The roasted vegetables can be prepared exactly the same in the oven.
