Grilled Salmon with Roasted Vegetables is a simple and delicious meal that combines the rich, flaky texture of salmon with a colorful mix of tender roasted veggies. The smoky flavor from the grill makes the salmon taste fresh and lively, while the roasted vegetables bring a natural sweetness and a bit of crunch to every bite.
I love making this dish because it feels like a healthy, hearty treat without much fuss. The salmon cooks quickly on the grill, and while that’s happening, the vegetables roast away in the oven, filling the kitchen with an inviting aroma. I usually toss the veggies with a bit of olive oil, salt, and pepper—sometimes a squeeze of lemon—just enough to keep things bright and balanced.
One of my favorite ways to serve this meal is with a side of fluffy quinoa or a simple green salad. It’s so satisfying and colors the plate beautifully, making it perfect for casual dinners or when you want to impress friends with something fresh yet easy. Whenever I make this, I feel like I’m treating myself without spending hours in the kitchen.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets give the best flavor and texture here. If fresh isn’t available, frozen works fine—just thaw it slowly in the fridge. For a lighter option, try trout or arctic char.
Vegetables: Zucchini, yellow squash, and tomatoes roast well and add color. Feel free to swap in bell peppers, asparagus, or carrots depending on what you have. Red onion adds sweetness, but shallots or white onions work too.
Seasonings: Paprika and garlic powder keep seasoning simple but tasty. Smoked paprika adds a nice deep flavor, but regular paprika or even chili powder can work. Fresh herbs like parsley or dill bring brightness at the end; cilantro or basil can be a personal twist.
Lemon: Lemon slices on vegetables add subtle citrus aroma while roasting. You can also use lime or skip if you don’t have fresh citrus, but a squeeze before serving always lifts the dish.
How Do I Make Sure the Salmon Doesn’t Stick to the Grill?
Sticking is a common worry when grilling fish, but a few steps make it easy.
- Preheat the grill well—medium-high heat helps sear the salmon quickly.
- Oil the grill grates or brush the salmon itself with olive oil before placing it on the grill.
- Place the salmon skin side down first (if it has skin). It acts as a natural barrier.
- Resist moving the salmon too soon—let it cook for 4-5 minutes until it naturally releases.
- Use a wide spatula to gently flip the fillet to avoid breaking it.
Following these tips, your salmon will have a tasty grilled crust without sticking or falling apart.
Equipment You’ll Need
- Grill or grill pan – I recommend using a grill for those beautiful char marks and smoky flavor, but a grill pan works well indoors.
- Baking sheet – for roasting the vegetables evenly, with enough space to spread them out.
- Silicone brush or spoon – handy for brushing the spice mixture and olive oil onto the salmon and veggies.
- Measuring spoons and cup – to get the seasonings just right.
- Tongs or spatula – to flip and handle the salmon and vegetables safely.
- Sharp knife & cutting board – for slicing vegetables and lemon cleanly.
Flavor Variations & Add-Ins
- Swap lemon with lime or orange slices for different citrus notes that complement the fish differently.
- Add chopped herbs like cilantro, basil, or parsley on top for fresh flavor.
- Include sliced bell peppers or asparagus with the vegetables for extra crunch and color.
- Try a glaze with honey, soy sauce, or balsamic vinegar brushed on the salmon before grilling for a sweet or tangy twist.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For The Salmon:
- 2 salmon fillets (about 6 oz each), skin on or off
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika or regular paprika
- ½ tsp salt
- ½ tsp ground black pepper
For The Roasted Vegetables:
- 1 medium zucchini, sliced into rounds
- 1 small yellow squash, sliced into rounds
- 1 cup cherry tomatoes on the vine
- 1 medium red onion, sliced into wedges
- 1 cup mixed tomatoes, chopped (heirloom or vine-ripened)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- 1 lemon, sliced (plus extra lemon wedges for serving)
For Garnish:
- Fresh herbs (such as parsley, dill, or thyme), chopped
How Much Time Will You Need?
This meal takes about 10 minutes to prepare, 20-25 minutes to roast the vegetables, and 10 minutes to grill the salmon. Overall, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 425°F (220°C). On a baking sheet, arrange the zucchini, yellow squash, cherry tomatoes (both on the vine and chopped), and red onion wedges. Drizzle 1 tablespoon of olive oil over the veggies, sprinkle salt and pepper, then toss gently to coat everything evenly. Lay lemon slices on top for a fresh citrus touch.
Roast the vegetables for 20-25 minutes, stirring once halfway through, until they are tender and slightly caramelized.
2. Prepare the Salmon:
While the veggies roast, mix the remaining 1 tablespoon olive oil with garlic powder, paprika, salt, and pepper in a small bowl. Brush this mixture evenly on both sides of the salmon fillets.
3. Grill the Salmon:
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. Grill the salmon for 4-5 minutes per side. The salmon should develop a nice charred crust and flake easily when done, while remaining juicy inside.
4. Serve and Garnish:
Transfer the roasted vegetables to a serving platter. Place the grilled salmon on top of the veggies. Sprinkle with freshly chopped herbs and offer extra lemon wedges to squeeze over the dish for added brightness.
Enjoy your healthy and tasty Grilled Salmon with Roasted Vegetables!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the salmon fully in the refrigerator overnight before grilling. Pat it dry with paper towels to remove excess moisture, which helps achieve a nice sear.
Can I Roast the Vegetables Ahead of Time?
Absolutely! Roast the vegetables and refrigerate them in an airtight container for up to 2 days. Reheat gently in the oven or on the stove before serving with freshly grilled salmon.
What If I Don’t Have a Grill?
No grill? No problem! You can cook the salmon in a grill pan or a regular non-stick skillet on the stove. Sear over medium-high heat for 4-5 minutes per side until cooked through.
How Should I Store Leftovers?
Store leftover salmon and roasted vegetables separately in airtight containers in the fridge for up to 3 days. Reheat gently to avoid overcooking the salmon.