Grilled Salmon with Roasted Vegetables is a simple, healthy meal that brings together the smoky flavor of perfectly cooked salmon and the sweet, tender goodness of roasted veggies. The salmon gets that nice char on the outside while staying juicy inside, and the vegetables add a colorful, tasty touch that makes the whole dish feel just right.
I love how easy this meal comes together, and it’s one of those dishes that almost everyone enjoys. I like to season the salmon with a little lemon, garlic, and herbs before it goes on the grill – it really brightens the flavors. The roasted vegetables, like carrots, bell peppers, and zucchini, get golden and slightly crispy, making every bite super satisfying.
One of my favorite ways to serve this dish is right off the grill with a squeeze of fresh lemon and a sprinkle of fresh parsley. It’s great for a laid-back dinner, but also fancy enough to serve guests without any stress. Plus, it’s a meal that feels light but filling, perfect for any time of year.
Key Ingredients & Substitutions
Salmon fillets: Fresh salmon gives the best flavor, but frozen works fine if thawed properly. If you prefer, try trout or Arctic char for a similar texture and taste.
Vegetables: Zucchini, yellow squash, cherry tomatoes, carrots, and red onions roast beautifully. Feel free to swap in bell peppers, asparagus, or mushrooms based on what you like or have on hand.
Lemon and herbs: Lemon adds a fresh zing that brightens both salmon and veggies. Dill and thyme are classic pairings, but you can use parsley, rosemary, or basil if preferred.
Olive oil and garlic: These help with roasting and grilling flavor. If you’re avoiding garlic, skip or substitute with shallots for a milder touch.
How Can I Grill Salmon Without It Sticking or Falling Apart?
Grilling salmon can be tricky if it sticks or breaks apart. Here’s how I handle it:
- Make sure your grill or pan is clean and preheated well before adding salmon.
- Brush salmon with olive oil to prevent sticking and help get a nice char.
- Start cooking skin-side down—this helps hold the fish together and creates a crispy texture.
- Don’t move the salmon too soon; let it cook a few minutes per side until it naturally releases from the grill or pan.
- Use a wide spatula to gently flip the fish to avoid breaking.
- Check for doneness by seeing if the fish flakes easily with a fork but is still moist inside.
Equipment You’ll Need
- Grill or grill pan – I like using this because it gives the salmon those classic grill marks and smoky flavor.
- Baking sheet – perfect for roasting the vegetables evenly and catching any spills.
- Mixing bowls – useful for tossing the vegetables with oil and herbs.
- Cooking tongs or spatula – makes flipping the salmon and handling the vegetables easy and safe.
- Knife and cutting board – for slicing vegetables and lemon zest.
Flavor Variations & Add-Ins
- Swap lemon and dill for lime and cilantro for a fresh, tropical taste.
- Add sliced bell peppers or asparagus to the roast for extra crunch and color.
- Season the salmon with a spice rub like paprika, cumin, or chili powder for a smoky, spicy kick.
- Stir in chopped fresh herbs like parsley or basil after cooking for a bright flavor boost.
How to Make Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1 tbsp olive oil
- 1 tsp dried dill or fresh dill, chopped (plus extra for garnish)
- Salt and black pepper to taste
For the Roasted Vegetables:
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes
- 1 medium carrot, sliced
- 1/2 red onion, sliced into wedges
- 1 lemon, thinly sliced (plus extra for serving)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme or fresh thyme leaves
- Salt and black pepper to taste
How Much Time Will You Need?
This meal takes about 35 minutes total — around 10 minutes for prepping the vegetables and salmon, 20-25 minutes to roast the veggies, and about 8-10 minutes to grill the salmon. It’s a quick, healthy meal that’s well worth the effort!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Preheat your oven to 425°F (220°C). Toss the zucchini, yellow squash, cherry tomatoes, carrot, and red onion in a bowl with 1 tablespoon of olive oil, minced garlic, thyme, salt, and pepper. Spread them out evenly on a baking sheet and top with lemon slices. Roast in the oven for 20-25 minutes, stirring halfway until vegetables are tender and slightly browned.
2. Grill the Salmon:
While the vegetables roast, heat your grill or grill pan over medium-high heat. Brush the salmon fillets with the remaining olive oil and season well with salt, pepper, and dill. Place the fillets skin-side down on the grill. Cook 4-5 minutes per side (depending on thickness) until nicely charred and opaque inside, but still moist.
3. Plate and Serve:
Arrange the roasted vegetables on plates and add the grilled salmon on top or beside them. Garnish with extra dill and lemon slices, and serve with additional lemon wedges to squeeze over the salmon. Dig in and enjoy a flavorful, healthy meal!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry to remove excess moisture so it grills nicely without steaming.
What If I Don’t Have a Grill or Grill Pan?
No problem! You can cook the salmon in a lightly oiled oven-safe skillet under the broiler for about 4-6 minutes per side or bake it alongside the vegetables at 425°F for 12-15 minutes.
How Can I Store Leftovers?
Place leftover salmon and vegetables in an airtight container and keep in the fridge for up to 2 days. Reheat gently in the oven or microwave to maintain moisture.
Can I Swap the Vegetables?
Absolutely! Feel free to use whatever veggies you prefer or have on hand, such as bell peppers, asparagus, or mushrooms. Just adjust roasting time as needed based on vegetable density.