Grilled Salmon with Roasted Vegetables is a simple and delicious meal that brings together tender, flaky salmon and a colorful mix of veggies that get crispy and sweet in the oven. The salmon’s smoky char and the veggies’ natural flavors create a great balance that feels fresh and satisfying without being heavy.
I love how easy this meal is to put together, especially on busy weeknights. While the veggies roast, you can grill the salmon quickly, and everything comes out hot and ready at the same time. I usually season the salmon with just a bit of lemon, garlic, and herbs to keep things bright and let the fish shine.
One of my favorite ways to enjoy this dish is with a squeeze of fresh lemon and maybe a side of simple rice or quinoa to soak up any extra juices. It’s a meal that feels like a treat but is healthy enough to eat anytime. Plus, the leftovers make a perfect lunch the next day!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for grilling because they stay juicy and flaky. If you can’t find fresh, frozen works fine—just thaw fully before cooking. For a milder taste, try using trout or cod instead.
Asparagus & Squash: These veggies roast nicely and add color. If asparagus isn’t in season, try green beans or broccoli. Yellow squash can be swapped for eggplant or bell peppers for a different texture.
Garlic & Herbs: Fresh garlic adds a nice punch of flavor. If you don’t have fresh, garlic powder will also work. Fresh parsley brightens the dish, but dried herbs like oregano or thyme are good backups.
Lemon: Lemon’s acidity cuts through the richness of salmon and adds freshness. If you’re out of lemon, a splash of vinegar or lime juice will do the trick.
How Do You Achieve Perfect Grill Marks Without Overcooking the Salmon?
Getting those pretty grill marks while keeping salmon tender is all about prep and timing:
- Preheat your grill or pan well (medium-high heat). This prevents sticking and helps sear the fish.
- Brush the salmon with oil and season just before grilling to keep the surface dry for a good sear.
- Place the fish skin-side down first (if skin is on) and don’t move it around—let those grill grates do their job.
- Grill about 4–5 minutes per side depending on thickness; salmon cooks quickly, so watch closely.
- Use a spatula to gently flip—salmon is delicate, so be careful.
Rest the salmon for a couple of minutes after grilling. This lets the juices settle and keeps the fillet moist and tender.
Equipment You’ll Need
- Baking sheet with parchment paper or foil – I like it because it keeps cleanup easy and helps roast the vegetables evenly.
- Grill or grill pan – a good heat source makes the salmon get those nice grill marks and smoky flavor.
- Small bowl – perfect for mixing olive oil, herbs, and garlic for seasoning the salmon and vegetables.
- Kitchen tongs or spatula – helpful for turning the salmon and handling the roasted lemons without breaking them apart.
Flavor Variations & Add-Ins
- Swap salmon for trout or chicken breasts if you prefer other proteins with similar quick cook times.
- Add a splash of balsamic vinegar or honey to the roasted vegetables before serving for a hint of sweetness.
- Sprinkle some crushed red pepper flakes or smoked paprika on the salmon for extra spice and smokiness.
- Mix in cooked quinoa or rice on the side for a more filling meal or to soak up the juices.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For The Salmon:
- 2 salmon fillets (6 oz each), skin removed or on
- 1 tbsp olive oil (from the 2 tbsp total)
- 1 clove garlic, minced (half of total)
- Salt and freshly ground black pepper, to taste
For The Roasted Vegetables:
- 1 bunch asparagus, trimmed
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 6 cherry tomatoes on the vine
- 1 lemon, halved
- 1 tbsp olive oil (from the 2 tbsp total)
- 1 clove garlic, minced (half of total)
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to roast the vegetables. Grilling the salmon will take about 8–10 minutes. In total, expect around 30–35 minutes from start to finish, perfect for a quick and healthy dinner.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. In a large bowl, toss together asparagus, zucchini, yellow squash, and cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, pepper, and dried oregano. Spread the vegetables in a single layer on the baking sheet. Place the lemon halves cut side down among the vegetables. Roast for 15–20 minutes until tender and caramelized.
2. Grill the Salmon:
While the vegetables roast, preheat your grill or grill pan to medium-high heat. Brush the salmon fillets with the remaining olive oil and season them with salt, pepper, and the other half of the minced garlic. Grill the salmon for about 4–5 minutes on each side until grill marks form and the fish flakes easily with a fork.
3. Final Touches and Serving:
Remove the roasted lemon halves from the oven and squeeze the juice over the salmon and roasted vegetables. Sprinkle freshly chopped parsley and the remaining garlic over the top for a burst of fresh flavor. Serve your grilled salmon laid on a bed of the roasted veggies, alongside the charred lemon for extra zest.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before grilling. Pat it dry with paper towels to remove excess moisture, which helps achieve better grill marks and prevents sticking.
Can I Roast the Vegetables and Grill the Salmon at the Same Time?
Absolutely! Start roasting the vegetables first since they take longer, then preheat your grill as the veggies finish roasting. This way, both components will be ready together for serving.
What Can I Substitute for Asparagus and Squash?
If you don’t have asparagus or squash, try green beans, bell peppers, broccoli, or eggplant—these vegetables roast and grill well and will complement the salmon nicely.
How Should I Store Leftovers?
Store leftover salmon and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the salmon.