Grilled Salmon with Roasted Vegetables is a simple and satisfying meal that combines tender, smoky fish with a colorful mix of crispy roasted veggies. The salmon’s juicy flakes pair perfectly with the caramelized flavors of carrots, bell peppers, and zucchini, making every bite feel fresh and full of heartiness.
I love making this dish because it’s easy to prepare and leaves the kitchen smelling amazing. The grill adds just the right amount of char to the salmon, while the veggies get golden and slightly sweet in the oven. A sprinkle of fresh herbs like dill or parsley always makes it taste extra special to me.
This meal feels like a perfect weeknight dinner but is also nice enough to serve when friends come over. I usually enjoy it with a squeeze of lemon and a side of rice or crusty bread to soak up all the tasty juices. It’s one of those dishes that’s healthy, colorful, and keeps everyone happy at the table.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for grilling. If unavailable, frozen salmon works well—just thaw fully first. Wild salmon has a bolder flavor, while farmed is milder and more tender.
Vegetables: Cherry tomatoes, zucchini, yellow squash, and red onion make a colorful mix. You can swap zucchini for eggplant or bell peppers depending on your taste or what’s fresh.
Seasonings: Smoked paprika adds warmth and a subtle smoky note. You can replace it with regular paprika or chili powder if preferred. Fresh thyme brightens the dish; dried thyme works fine too.
Olive Oil & Lemon: Olive oil helps with roasting and grilling, giving a nice flavor and preventing sticking. Fresh lemon juice at the end adds a refreshing tang that balances the richness of the salmon.
How Can I Grill Salmon Without It Sticking or Falling Apart?
Grilling salmon can be tricky because it’s delicate. Here are some tips to keep it intact and perfectly cooked:
- Preheat the grill: Make sure your grill or grill pan is hot before placing the salmon on it. This helps create a crust that prevents sticking.
- Oil the fish, not the grill: Lightly brush olive oil on the salmon, which helps it release easily after cooking.
- Don’t flip too soon: Leave the salmon undisturbed for 4-5 minutes until grill marks form and it releases naturally from the grates.
- Use a wide spatula: When flipping, use a flexible, wide spatula to support the fish evenly and avoid breaking it apart.
- Cook to medium: Salmon should be moist and flake when tested with a fork, not dry or overcooked.
Equipment You’ll Need
- Grill or grill pan – I recommend a grill pan if you’re indoors; it gives nice sear marks and retains grill flavors.
- Baking sheet – perfect for roasting vegetables evenly and catching any drips.
- Parchment paper or foil – keeps the baking sheet easy to clean and prevents sticking.
- Small mixing bowls – handy for tossing vegetables with oil and seasonings.
- Tongs or a spatula – helpful for flipping the salmon and turning vegetables.
- Sharp knife and cutting board – for chopping vegetables and lemon slices.
Flavor Variations & Add-Ins
- Swap out vegetables: try bell peppers, mushrooms, or asparagus for different flavors and textures.
- Add a spicy kick with chili flakes or a dash of cayenne pepper on the salmon before grilling.
- Finish with fresh herbs like basil or parsley instead of thyme for a different aroma.
- Top salmon with a dollop of pesto or hummus after grilling for extra richness.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For the Roasted Vegetables:
- 1 cup cherry tomatoes
- 1 small zucchini, sliced into rounds
- 1 small yellow squash, sliced into rounds
- 1 small red onion, peeled and quartered
- 1 tablespoon olive oil
- 1 teaspoon dried or fresh thyme leaves, plus extra for garnish
- Salt and freshly ground black pepper, to taste
For Serving and Garnish:
- 1 lemon, sliced
- Fresh thyme sprigs
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-25 minutes to roast the vegetables, and around 10 minutes to grill the salmon. Altogether, expect about 35-40 minutes from start to finish for a delicious, healthy meal.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). In a large bowl, toss the cherry tomatoes, zucchini, yellow squash, and red onion with 1 tablespoon olive oil, thyme, salt, and pepper. Spread the vegetables in one layer on a baking sheet lined with parchment paper or foil. Roast them in the oven for 20-25 minutes, stirring halfway through, until they’re tender and have a lovely caramelized color.
2. Season and Grill the Salmon:
While the vegetables roast, pat the salmon fillets dry with a paper towel. Rub both sides of each fillet with 1 tablespoon olive oil. Sprinkle smoked paprika, garlic powder, salt, and pepper evenly over the salmon. Preheat your grill or grill pan over medium-high heat. Once hot, place the salmon on the grill. Cook for about 4-5 minutes on each side until the salmon is cooked through, has nice grill marks, and flakes easily with a fork. Be careful not to overcook; the salmon should stay juicy inside.
3. Plate and Serve:
Arrange the grilled salmon fillets on plates or a serving platter. Add the roasted vegetables alongside. Garnish with fresh thyme sprigs and lemon slices. Serve with an optional squeeze of fresh lemon juice over the salmon to brighten the flavors.
Enjoy your tasty and colorful Grilled Salmon with Roasted Vegetables!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent a good sear on the grill.
Can I Roast the Vegetables and Grill the Salmon at the Same Time?
You can roast the vegetables in the oven and grill the salmon simultaneously if your grill is ready while the veggies cook. Alternatively, start roasting the vegetables first, then grill the salmon so both finish around the same time.
How Should I Store Leftovers?
Keep leftover salmon and roasted vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the salmon.
What Vegetables Can I Substitute?
Feel free to swap in other vegetables like bell peppers, asparagus, or mushrooms based on what you have on hand or prefer. Just adjust roasting times accordingly to ensure all veggies are tender.