grilled salmon and vegetables with charred lemon garlic vinaigrette

Salmon

Grilled Salmon & Vegetables with Charred Lemon Garlic Vinaigrette

This grilled salmon recipe with vegetables and a charred lemon-garlic vinaigrette captures the flavor of summer with smoky flavor from the grill. Asparagus and zucchini are quick and easy to cook, and nicely complement the salmon.

Ingredients

2 medium zucchini, trimmed and halved lengthwise
1 pound asparagus, trimmed
5 - 6 tablespoons charred lemon-garlic vinaigrette, divided
1 ¼ pounds salmon fillet, cut into 4 portions
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided

Directions

Preheat grill to medium-high.
Brush zucchini and asparagus with 2 tablespoons vinaigrette and sprinkle with 1/8 teaspoon each salt and pepper. Drizzle salmon with 2 teaspoons vinaigrette and sprinkle with the remaining 1/8 teaspoon each salt and pepper.
Place the vegetables and the salmon pieces, skin-side down, on the grill. Grill the vegetables, turning a few times, until tender, 6 to 8 minutes. Grill the salmon, without turning, until it flakes with a fork, 8 to 10 minutes.
Cut the vegetables into 3 or 4 pieces and place in a medium bowl. Drizzle with 2 tablespoons vinaigrette and toss to coat. Remove the skin from the salmon, if desired; serve the salmon alongside the vegetables. Drizzle the salmon with 1 tablespoon vinaigrette, if desired. (Refrigerate any remaining vinaigrette for up to 3 days.)