Grilled salmon and veggies make for a colorful and balanced seafood dinner that's ready in just minutes. The grill turns the salmon flaky and moist while tenderizing the crispy pepper and onion pieces.
Ingredients
or1 medium zucchini, halved lengthwise
or2 red, orange and/or yellow bell peppers, trimmed, halved and seeded
or1 medium red onion, cut into 1-inch wedges
or1 tablespoon extra-virgin olive oil
or½ teaspoon salt, divided
or½ teaspoon ground pepper
or1 ¼ pounds salmon fillet, cut into 4 portions
or¼ cup thinly sliced fresh basil
or1 lemon, cut into 4 wedges
Preparation
1.
Preheat grill to medium-high.2.
Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.3.
Place the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side. Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.4.
When cool enough to handle, roughly chop the vegetables and toss together in a large bowl. Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.5.
Serving Size: 1 1/4 Cups Vegetables & 1 Piece Salmon
