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Grilled Salmon & Vegetables with Charred Lemon-Garlic Vinaigrette
A fast, smoky summer grill dinner with salmon fillets and tender zucchini and asparagus, all finished with a charred lemon-garlic vinaigrette. Ready in 25 minutes.
Ingredients
- 2 medium zucchini (trimmed and halved lengthwise)
- 1 pound asparagus (trimmed)
- 5-6 tablespoons Charred Lemon-Garlic Vinaigrette (divided)
- 1 1/4 pounds salmon fillet (cut into 4 portions)
- 1/4 teaspoon salt (divided)
- 1/4 teaspoon ground pepper (divided)
Method
- Preheat grill to medium-high.
- Brush zucchini and asparagus with 2 tablespoons of the 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 vegetables and salmon pieces skin-side down on the grill. Grill the vegetables, turning a few times, until tender, 6–8 minutes. Grill the salmon without turning until it flakes with a fork, 8–10 minutes.
- Cut the grilled vegetables into 3 or 4 pieces and place in a medium bowl. Drizzle with 2 tablespoons vinaigrette and toss to coat. Remove skin from salmon if desired. Serve salmon alongside the vegetables, drizzled with 1 tablespoon vinaigrette if desired.