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EatingWell: Add some color to your seafood dinner

Hilary Meyer, EatingWell on

Published in Variety Menu

Grilled salmon and vegetables 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. Round out the meal with brown rice or quinoa.

Simple Grilled Salmon & Vegetables

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

1 medium zucchini, halved lengthwise

2 red, orange and/or yellow bell peppers, trimmed, halved

1 medium red onion, cut into 1-inch wedges

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper

1 1/4 pounds salmon fillet, cut into 4 portions


1/4 cup thinly sliced fresh basil

1 lemon, cut into 4 wedges

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.

Recipe nutrition per serving: 280 Calories, Total Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 66 mg, Carbohydrates: 10 g, Fiber: 3 g, Total Sugars: 5 g, Protein: 30 g, Sodium: 369 mg, Potassium: 895 mg, Iron: 1 mg, Folate: 73 mcg, Calcium: 84 mg, Vitamin A: 3014 IU, Vitamin C: 125 mg.


(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at

©2021 Eating Well, Inc. Distributed by Tribune Content Agency, LLC.




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