Grilled Salmon with Roasted Vegetables is a simple, fresh meal that balances the smoky, tender salmon with sweet and crispy roasted veggies like carrots, bell peppers, and zucchini. The salmon gets a nice char from the grill while staying juicy inside, and the vegetables heat up with just the right amount of caramelization. It’s a colorful plate that’s both healthy and satisfying.
I love making this dish because it feels light but still filling, perfect for a weeknight dinner or a weekend cookout. One tip I’ve found helpful is to marinate the salmon in a little lemon juice and olive oil before grilling—it really brightens the flavors. Also, tossing the veggies with some garlic and herbs before roasting makes all the difference, giving every bite a nice boost.
My favorite way to eat this meal is with a side of fluffy rice or a simple green salad, and it always feels a little special without any fuss. It’s a crowd-pleaser because the salmon is mild enough for picky eaters, but the grilled flavor adds enough excitement to keep it interesting for everyone at the table.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets give the best flavor and texture. Wild-caught is usually more flavorful, but farmed salmon works fine too. If you’re avoiding fish, grilled chicken breast or tofu are good substitutes.
Zucchini & Vegetables: Zucchini, asparagus, bell peppers, and cherry tomatoes add color and sweetness. Feel free to swap in your favorite veggies like broccoli, mushrooms, or green beans.
Olive Oil & Herbs: Olive oil helps with roasting and grilling, and the fresh herbs like thyme and parsley brighten the flavors. You can use dried herbs if fresh aren’t available, but add them earlier in the cooking for better flavor release.
Lemon: Lemon juice and slices add a lovely tang and freshness to the dish. Lime juice or a splash of white wine vinegar can work in a pinch.
How Do You Grill Salmon Perfectly Without It Sticking or Drying Out?
Grilling salmon can be tricky because it can stick to the grill or dry out quickly. Here’s how to get it just right:
- Prep the grill: Make sure it’s clean and hot before you start. A hot grill helps prevent sticking.
- Oil the salmon: Brush the fish with olive oil on both sides to keep it moist and reduce sticking.
- Use indirect heat if needed: For thicker pieces, sear on high heat, then move to cooler spots on the grill to finish cooking evenly.
- Don’t overflip: Cook about 4-5 minutes per side depending on thickness, flipping only once gently with a wide spatula.
- Check doneness: The salmon is done when it flakes easily but still feels slightly firm inside.
Equipment You’ll Need
- Grill or grill pan – I prefer a grill for those nice smoky flavor marks and crispy edges.
- Baking sheet – essential for roasting vegetables evenly in the oven.
- Mixing bowl – for tossing the veggies with oil, herbs, and spices.
- Tongs – handy for flipping the salmon and handling the hot veggies safely.
- Meat thermometer (optional) – helps ensure the salmon is perfectly cooked without overdoing it.
Flavor Variations & Add-Ins
- Swap salmon for shrimp or chicken for a different protein that still grills well.
- Try adding a splash of soy sauce or balsamic vinegar to the roasted veggies for extra flavor.
- Mix in roasted potatoes or sweet potatoes for more carbs and sweetness.
- Season with spices like paprika, cumin, or a Cajun blend if you want a spicy kick.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (6 oz each), skin removed
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 lemon, sliced (plus extra lemon wedges for serving)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
For the Roasted Vegetables:
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 bunch asparagus, trimmed
- 1 yellow bell pepper, seeded and cut into strips
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll spend about 10 minutes prepping, 15-20 minutes roasting the vegetables, and about 8-10 minutes grilling the salmon — making it roughly 30 to 40 minutes from start to finish. It’s a quick, healthy, and delicious meal!
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). In a large bowl, toss the zucchini, asparagus, yellow bell pepper, and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread the veggies evenly on a baking sheet and roast for 15-20 minutes until tender and lightly caramelized. Once done, remove from the oven and keep warm.
2. Grill the Salmon:
While the vegetables roast, preheat your grill or grill pan to medium-high heat. Brush each salmon fillet with 1 tablespoon of olive oil and season with salt, pepper, and thyme leaves. Place the salmon on the grill and cook for about 4-5 minutes on each side, until grill marks appear and the fish is cooked through but still moist inside.
3. Serve and Garnish:
Place the grilled salmon on plates over the warm roasted vegetables. Drizzle with fresh lemon juice, sprinkle with chopped parsley, and garnish with lemon slices. Serve immediately and enjoy your colorful, healthy meal!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the fridge overnight before grilling. Pat it dry with paper towels to remove excess moisture, which helps achieve nice grill marks and prevents sticking.
Can I Roast the Vegetables Ahead of Time?
Absolutely. You can roast the vegetables up to a day in advance and keep them covered in the fridge. Reheat gently in a warm oven before serving alongside freshly grilled salmon for best results.
What Are Good Substitutes for the Vegetables?
Feel free to swap in seasonal or favorite veggies like broccoli, green beans, mushrooms, or sweet potatoes. Just adjust roasting times accordingly to ensure everything cooks evenly and is tender.
How Should I Store Leftovers?
Store leftover grilled salmon and roasted vegetables in separate airtight containers in the fridge for up to 2 days. Reheat gently in the oven or microwave to preserve texture and flavor.