Grilled Salmon with Roasted Vegetables is a simple and delicious meal that brings together tender, flaky salmon with a mix of colorful, caramelized veggies. The salmon gets a nice smoky flavor from the grill while the vegetables roasting in the oven develop a sweet, slightly crispy edge. It’s fresh, light, and full of great textures and tastes.
I love making this dish because it feels both special and easy to prepare. The salmon cooks quickly on the grill, which means you get a tasty dinner ready fast without spending hours in the kitchen. I often season the fish with just some lemon, garlic, and herbs—simple things that really let the natural flavor shine. Watching the veggies roast and brown in the oven is like a little bit of magic, and the house smells amazing.
This dish is perfect when I want something healthy but still filling. I like serving it with a squeeze of fresh lemon on top and sometimes a side of rice or crusty bread. It’s a meal that feels balanced and comforting—great for a weeknight dinner or a casual weekend get-together. Whenever I make grilled salmon and roasted veggies, it always feels like a little celebration of fresh flavors and easy cooking.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for grilling because they hold together well and have a rich flavor. If you can’t find fresh, frozen works fine—just thaw it thoroughly before cooking. Skin-on fillets are great if you want extra crispiness.
Vegetables: Zucchini, cherry tomatoes, and asparagus are classic choices. You can swap in bell peppers, mushrooms, or green beans depending on what you have. Carrots add sweetness and texture, and don’t hesitate to leave out the yellow squash if you don’t have it.
Seasonings: Smoked paprika adds a subtle smoky depth to the salmon. If you don’t have it, regular paprika or a pinch of chili powder can work. Fresh thyme brightens the dish, but dried is perfectly fine and easier to keep on hand.
Lemon: Grilling lemon halves softens their sharpness and brings out a mellow citrus flavor. If you don’t have fresh lemon, a splash of bottled lemon juice squeezed on after cooking can work, but fresh lemon is best.
How Can You Grill Salmon Without It Sticking or Overcooking?
Salmon is delicate and can stick or fall apart if not handled right. Here’s what helps me:
- Preheat the grill: Make sure it’s hot before the salmon hits the grates. This helps create grill marks and prevents sticking.
- Oil the grill and fish: Lightly brush oil on the grill grates and on the salmon. This is key for easy flipping and no sticking.
- Don’t move it too soon: Let the salmon cook undisturbed for 4-5 minutes so it can sear and release naturally from the grill.
- Flip carefully: Use a thin spatula and turn the salmon gently to cook the other side.
- Watch the timing: Salmon cooks quickly—usually 8-10 minutes total for 1-inch thick fillets. Overcooking dries it out, so keep an eye on the color and firmness.
These steps make sure your salmon has a nice crust on the outside while staying moist and flaky inside. It’s a simple but important technique for delicious grilled fish.
Equipment You’ll Need
- Grill or grill pan – I use this because it gives the salmon great char marks and a smoky flavor.
- Large mixing bowl – perfect for tossing vegetables with oil and seasonings.
- Baking sheet – for roasting vegetables in the oven.
- Cooking brush – helps evenly oil the salmon fillets and lemon halves.
- Tongs or spatula – makes flipping the salmon easy without breaking it apart.
- Grill tongs – for handling lemon halves and vegetables on the grill.
Flavor Variations & Add-Ins
- Swap lemon for a lime or orange slice for different citrus flavors that brighten the dish.
- Add fresh herbs like dill, basil, or cilantro on top for extra freshness.
- Use a spice rub of cumin, coriander, or chili powder to give the salmon a different flavor profile.
- Mix in sliced bell peppers, mushrooms, or zucchini with the roasted vegetables for extra variety and color.
How to Make Grilled Salmon with Roasted Vegetables?
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (6 oz each), skin removed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or fresh)
- Salt and black pepper, to taste
- 1 lemon, halved (for grilling and serving)
For the Roasted Vegetables:
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes
- 1 small red onion, sliced
- 1 yellow squash, sliced (optional)
- 2 medium carrots, peeled and cut into sticks
- 6 asparagus spears
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Half teaspoon dried thyme (or fresh)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 25 minutes of cooking time. The vegetables roast in the oven for 20 to 25 minutes, while the salmon grills in about 8 to 10 minutes. Overall, expect to spend around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). In a large bowl, combine zucchini, cherry tomatoes, red onion, yellow squash (if using), carrots, and asparagus. Toss them with 2 tablespoons olive oil, minced garlic, salt, pepper, and half the thyme. Spread the vegetables evenly on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and a little caramelized.
2. Season and Grill the Salmon:
While the vegetables roast, brush the salmon fillets with 1 tablespoon olive oil. Season each fillet generously with salt, pepper, smoked paprika, and the remaining thyme. Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates. Place the salmon on the grill, cooking each side for about 4-5 minutes until grill marks form and the fish is cooked through but still moist.
3. Grill the Lemon and Serve:
While the salmon cooks, add the lemon halves cut side down to the grill for 1-2 minutes to get a nice char. To serve, plate the salmon with the roasted vegetables, add the grilled lemon halves, and squeeze fresh lemon juice over the salmon and veggies. Sprinkle with chopped fresh parsley for a pop of color and flavor. Enjoy your healthy and tasty meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely in the fridge overnight before grilling. This helps the fish cook evenly and prevents it from becoming soggy.
Can I Roast the Vegetables and Cook the Salmon at the Same Time?
It’s best to roast the vegetables in the oven first since they take longer to cook. While the veggies finish roasting, grill the salmon. This way, everything will be hot and ready to serve together.
How Should I Store Leftovers?
Store any leftover salmon and vegetables in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to keep the salmon tender.
What Are Good Vegetable Substitutions?
If you don’t have some of the listed veggies, bell peppers, green beans, mushrooms, or broccoli are great alternatives that roast well and pair nicely with salmon.