Best Grilled Salmon With Veggies Recipes

GREEK GRILLED SALMON WITH VEGGIES

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
• Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
• Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

GRILLED SALMON WITH VEGETABLES

Steps:

• Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.
• Oil large sheet of heavy duty aluminum foil.
• Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.
• Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.
• Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).
• Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.
• Dish is done when fish flakes and vegetables are cooked but still firm.

GRILLED SALMON WITH VEGGIES

Steps:

• Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside.
• In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
• Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables.