Simple Grilled Salmon & Vegetables

• servings: 4 servings
• total time: 25 minutes

Ingredients

1 medium zucchini, halved lengthwise

2 red, orange and/or yellow bell peppers, trimmed, halved and seeded

1 medium red onion, cut into 1-inch wedges

1 tablespoon extra-virgin olive oil

½ teaspoon salt, divided

½ teaspoon ground pepper

1 ¼ pounds salmon fillet, cut into 4 portions

¼ cup thinly sliced fresh basil

1 lemon, cut into 4 wedges

Directions

Preheat grill to medium-high.

Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.

Place the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side. Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.

When cool enough to handle, roughly chop the vegetables and toss together in a large bowl. Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables. Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.

Nutrition

• Calories: 281 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 66 mg
• Sodium: 369 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 30 g