From The TeamingUp Kitchen:

Grilled Salmon With Summer Vegetables

Time: 30 min      Yields: 4      Calories: 234

Summer is a great time for flavorful seafood. This salmon and vegetable dish is a colorful celebration of summer that tastes as good as it looks. Try grilling a double batch of the vegetables to have in a salad the next day.


  • 2 medium zucchini, cut on the diagonal into 1/4 inch slices
  • 2 cups cherry tomatoes
  • 2 1/4 inch lemon slices, seeded
  • 5 tsp. olive oil, divided
  • 4 (5-ounce) skin-on salmon fillets
  • 2 T chopped fresh basil
  • 1 T lemon juice
  • 1/2 tsp. salt, divided
  • 1/4 tsp. freshly grounded black pepper, divided


  1. Preheat an outdoor grill to medium-high heat or set an indoor grill pan over medium-high heat.
  2. Place the zucchini, tomatoes, and lemon slices in a large bowl. Drizzle with 1 teaspoon of the olive oil and toss to coat. Brush the salmon with 2 teaspoons of the remaining olive oil; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
  3. Place the salmon, zucchini, and lemon slices on a grill rack or in a grill pan coated with cooking spray. Grill, turning once, until the fish is opaque in the center, about 3 minutes on each side. Place the tomatoes on the grill (try using an outdoor grill pan or skewer the tomatoes), and grill, turning often, just until skins begins to blister, about 1 minute. (If using an indoor grill pan, grill the vegetables and lemon slices in batches first, then cook salmon.) 
  4. Place the vegetables and lemon slices in a large bowl and the fish on a serving platter. Cover the fish to keep warm.
  5. Transfer the lemon slices to a cutting board and finely mince. Return to the bowl with the vegetables. Add the basil, lemon juice, the remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and toss to combine. Spoon the vegetables around the salmon and serve at once. (Remove the salmon skin before eating.)

Nutritional Facts

Serving Size: 1 salmon fillet and 1 cup of vegetables
Total Servings: 4 salmon fillets and 4 cups of vegetables

per serving

Total Fat 


Saturated Fat






Total Carbohydrate


Dietary Fiber


Total Sugar