Grilled Salmon with Roasted Vegetables is a simple and wholesome meal that brings together the smoky flavor of perfectly grilled salmon and the natural sweetness of roasted veggies. The crispy skin on the salmon pairs wonderfully with tender, caramelized vegetables like carrots, bell peppers, and zucchini, making for a colorful and satisfying plate.
I love making this dish during the warmer months when grilling outside feels just right. The salmon cooks quickly over the grill and picks up a nice char that gives it a lovely contrast to the soft veggies. One of my favorite tricks is to toss the vegetables in a bit of olive oil, garlic, and herbs before roasting—they get that golden, slightly crispy edge that makes every bite enjoyable.
For serving, I like to pile the roasted vegetables alongside the salmon and finish everything off with a squeeze of fresh lemon juice. It brightens all the flavors and makes the meal feel fresh and light. This dish is one I keep coming back to because it’s healthy, easy to prepare, and always leaves everyone around the table happy and satisfied.
Key Ingredients & Substitutions
Salmon: I love using skin-on salmon for that extra crispy texture on the grill. If you can’t find salmon, trout or mahi-mahi are good substitutes that grill well too.
Vegetables: The mix of zucchini, bell peppers, green beans, and cherry tomatoes gives a nice balance of flavors and colors. Feel free to swap in asparagus, broccoli, or carrots based on what’s fresh and available.
Olive Oil & Seasonings: Olive oil helps roast the veggies evenly and keeps the salmon moist. Paprika adds subtle smokiness—smoked paprika works great too. For herbs, thyme is lovely, but rosemary or oregano can work well as substitutes.
Lemon: Grilled lemon slices bring a mellow citrus flavor that brightens the dish. If you prefer, you can use lime or skip grilling and just squeeze fresh lemon on top at the end.
How Can You Get Perfectly Grilled Salmon Without Sticking?
Salmon sticking to the grill is a common problem. Here’s what works for me:
- Preheat your grill well to medium-high heat before adding fish. This helps create a quick sear.
- Pat the salmon dry with paper towels, then brush it lightly with oil. Oil keeps salmon from sticking and helps with browning.
- Place the salmon skin-side down first. The skin acts as a barrier and sticks less than the flesh side.
- Resist flipping too early; wait until salmon easily releases from the grill (about 4-5 minutes depending on thickness).
- Use a thin spatula to flip gently, then grill the other side a few minutes more until cooked through.
These steps help keep the salmon intact and nicely grilled every time.
Equipment You’ll Need
- Grill or grill pan – I recommend it because it gives that smoky flavor and nice grill marks.
- Baking sheet – for roasting the vegetables in the oven, making your job easier and mess-free.
- Mixing bowls – to toss the vegetables with oil and seasonings, ensuring everything is coated evenly.
- Brush or silicone basting brush – helps lightly oil the salmon and lemon slices for grilling.
- Tongs or a spatula – for flipping the salmon gently without breaking it apart.
- Sharp knife and cutting board – for slicing vegetables, lemons, and garnishes.
Flavor Variations & Add-Ins
- Try adding sliced olives or capers with the vegetables for a briny punch that pairs well with salmon.
- Swap out the thyme for dill or basil to change up the herb flavor and enhance freshness.
- Top the cooked salmon with a dollop of hummus or tzatziki for extra creaminess and flavor.
- Add a pinch of cayenne or smoked paprika for a spicy kick that complements the smoky grill flavor.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin on
- Olive oil (for brushing)
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tsp dried thyme or fresh thyme leaves (divided)
- 1 lemon, sliced (for grilling) plus additional lemon wedges for serving
For the Roasted Vegetables:
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 red bell pepper, chopped into bite-sized pieces
- 1 yellow bell pepper, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small red onion, cut into wedges
- 8 oz green beans, trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Remaining thyme
How Much Time Will You Need?
This meal takes about 10 minutes to prep, 20-25 minutes to roast the vegetables, and around 10 minutes to grill the salmon. Overall, plan for 35-40 minutes from start to finish for a fresh, delicious dinner.
Step-by-Step Instructions:
1. Preheat Your Grill and Oven:
Start by preheating your grill or grill pan to medium-high heat. At the same time, warm your oven to 425°F (220°C) to prepare for roasting the vegetables.
2. Prepare the Vegetables:
In a large bowl, combine zucchini, red and yellow bell peppers, cherry tomatoes, red onion, and green beans. Drizzle with 2 tablespoons of olive oil. Add minced garlic, half of the thyme, salt, and pepper. Toss everything well so all the veggies are evenly coated.
3. Roast the Vegetables:
Spread the veggies in a single layer on a baking sheet lined with parchment paper or foil. Roast in your preheated oven for 20-25 minutes. Stir once halfway through so the vegetables cook evenly and become tender with a slight caramelized edge.
4. Prepare the Salmon:
While the vegetables roast, pat your salmon fillets dry with paper towels. Lightly brush both sides with olive oil. Season evenly with paprika, salt, black pepper, and the remaining thyme.
5. Grill the Salmon and Lemon:
Place lemon slices directly on the grill first, then set the salmon fillets on top, skin-side down. Grill salmon for about 4-5 minutes per side depending on thickness. You’ll know it’s done when grill marks appear and the fish flakes easily with a fork.
6. Serve Your Meal:
Remove salmon and lemon slices from the grill. Arrange the salmon alongside the roasted vegetables on a serving platter. Garnish with fresh chopped parsley or dill. Serve with lemon wedges to squeeze over the top for a bright and tangy finish.
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to fully thaw the salmon in the refrigerator overnight and pat it dry before seasoning and grilling to avoid excess moisture.
Can I Roast the Vegetables Ahead of Time?
Absolutely! Roast the vegetables up to a day in advance. Reheat them in a warm oven or on the stovetop before serving to keep them tender and flavorful.
What Can I Substitute for Thyme?
If you don’t have thyme, rosemary, oregano, or dill make great alternatives. They each add a fresh herbal note that pairs nicely with salmon and veggies.
How Should I Store Leftovers?
Place any leftover salmon and roasted vegetables in an airtight container and refrigerate for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the salmon.
