Grilled Salmon with Roasted Vegetables is a simple and delicious meal that feels light but still satisfying. The salmon is perfectly grilled with a nice crispy outside while staying tender and flaky inside. Alongside it, the roasted vegetables bring a lovely mix of sweet and savory flavors with a bit of caramelization that makes every bite pop.
I love making this dish when I want something healthy that doesn’t take a lot of time but still impresses. The smoky flavor from the grill pairs so well with the fresh, earthy taste of the roasted veggies like carrots, bell peppers, and zucchini. I usually toss the vegetables in a little olive oil, salt, and pepper before roasting so they come out perfectly tender and a bit crunchy at the edges.
One of my favorite ways to serve this salmon and veggies is with a simple squeeze of fresh lemon on top and a sprinkle of chopped herbs like parsley or dill. It brightens everything and adds a refreshing zing that makes the meal feel complete. It’s a dinner that’s easy to make but always feels special, whether it’s a weekday or weekend.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for grilling, giving a tender, flaky texture. If you prefer, you can substitute with trout or sea bass for a similar taste. Skin-on fillets work too and help hold the fish together on the grill.
Vegetables: Zucchini, yellow squash, cherry tomatoes, sweet potatoes, bell peppers, and red onion make a colorful and tasty roast. Feel free to swap in carrots, asparagus, or mushrooms based on what you have.
Seasonings: Paprika, garlic powder, salt, and pepper keep the flavors simple and fresh. You can add a pinch of chili powder or smoked paprika for a little heat or smokiness.
Lemon: Fresh lemon slices brighten up the dish. If fresh lemons aren’t available, a splash of lemon juice when serving also adds great flavor.
How Can You Grill Salmon Perfectly Without It Sticking or Overcooking?
Grilling salmon can be tricky because it sticks easily and cooks quickly. Here are some tips to get it just right:
- Pat the salmon dry with paper towels before seasoning. This helps the seasoning stick and reduces sticking.
- Preheat the grill or grill pan well. A hot surface helps create grill marks and prevents sticking.
- Use some oil on the grill or on the salmon to create a barrier.
- Place the salmon skin-side down first if skin is on, and let it cook undisturbed for 4-5 minutes until grill marks form.
- Flip gently using a wide spatula and cook another 4-5 minutes. The salmon should be opaque and flake easily but remain moist.
- Rest the salmon a few minutes after grilling for the juices to settle.
Equipment You’ll Need
- Grill pan or outdoor grill – I prefer this because it gives the salmon those nice grill marks and smoky flavor.
- Baking sheet – for roasting vegetables, making cleanup easier and keeping everything organized.
- Mixing bowl – great for tossing vegetables with oil and seasonings so they’re evenly coated.
- Chef’s knife and cutting board – for chopping vegetables and lemon slices quickly and safely.
- Tongs or a spatula – for flipping the salmon and handling hot vegetables without burning your hands.
Flavor Variations & Add-Ins
- Swap lemon slices for lime or orange wedges for a different citrus twist that adds brightness.
- Sprinkle chopped fresh herbs like dill, cilantro, or basil on top for extra flavor and color.
- Add a pinch of red pepper flakes or smoked paprika to the seasoning for some heat or smokiness.
- Include sliced garlic, olives, or capers with the vegetables for a Mediterranean flair that pairs well with the salmon.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for grilling)
- 1 lemon, thinly sliced, plus extra for serving
For the Roasted Vegetables:
- 1 small zucchini, sliced into rounds
- 1 small yellow squash, sliced into rounds
- ½ cup cherry tomatoes
- ½ cup sweet potato, peeled and cut into chunks
- ½ yellow bell pepper, chopped into chunks
- ½ red onion, cut into wedges
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
Time You’ll Need:
This meal takes about 35-40 minutes total. Spend 10 minutes prepping and seasoning the salmon and vegetables. The vegetables roast in the oven for 20-25 minutes, and the salmon grills quickly in about 8-10 minutes. It’s a fast and healthy meal perfect for any day of the week.
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, yellow squash, cherry tomatoes, sweet potato chunks, yellow bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables evenly on a lined or greased baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until they are tender and nicely caramelized.
2. Season and Grill the Salmon:
While the veggies roast, pat the salmon fillets dry with paper towels. In a small bowl, mix paprika, garlic powder, salt, and pepper. Rub this seasoning evenly onto both sides of the salmon. Heat 1 tablespoon of olive oil in a grill pan or on an outdoor grill over medium-high heat. When hot, place the salmon on the grill and cook for 4-5 minutes per side, until grill marks appear and the salmon is cooked through but still moist.
3. Finish and Serve:
During the last minute of grilling, add a couple of lemon slices to warm them slightly on the grill or pan. To serve, plate the roasted vegetables, place the grilled salmon on top, and garnish with the warmed lemon slices and fresh chopped parsley. Offer extra lemon wedges on the side so everyone can squeeze some fresh citrus over their meal.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw the salmon completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better grilling results.
Can I Roast the Vegetables and Grill the Salmon at the Same Time?
Absolutely! While the vegetables roast in the oven, you can grill the salmon simultaneously on your stove-top grill pan or outdoor grill for efficient meal prep.
How Should I Store Leftovers?
Keep any leftover salmon and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to preserve moisture and flavor.
What Are Good Veggie Substitutions?
If you don’t have these exact vegetables, try swapping in asparagus, carrots, mushrooms, or green beans—just adjust roasting times so everything cooks evenly.
