| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 small zucchini, trimmed and quartered lengthwise
- 3/4 red bell pepper, quartered
- 3/4 green bell pepper, quartered
- 1/2 bunch asparagus, ends trimmed
- 2 tablespoons olive oil
- 3/4 cup store-bought Greek vinaigrette
- 1/2 yellow onion, sliced into thick half-moons
- Four 6-ounce skinless salmon fillets
- 1/2 cup crumbled feta
- 1/4 cup kalamata olives, roughly chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
- Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
- Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 711 |
| Total Fat | 58 g |
| Saturated Fat | 13 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 110 mg |
| Sodium | 383 mg |
| Serving Size | 1 of 4 servings |
| Calories | 711 |
| Total Fat | 58 g |
| Saturated Fat | 13 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 110 mg |
| Sodium | 383 mg |
Reviews
I will definitely make this recipe soon.
Did anyone answer if this can be done in a sheet in the oven? If so, what temp and how long?
Absolutely love this recipe. Very easy to prepare. Wonderful combination of flavors. Can’t wait to make it again.
I have a question…. I don’t have a grill stovetop pan. Can I make this dish in the oven on a sheet pan. I’d love to hear from the fans of this recipe!
Go to favorite! Great with chicken too!
Loved this…made my own vinaigrette
Omg this was delicious. Absolutely perfect. We doubled the veggies so I had extras for my work at lunch and I didn’t measure the olive oil or salad dressing (measured with my heart) and it was fabulous.
This was OMG delicious. I will definitely make this again. So much flavor, so easy to make. I also used my own Greek dressing which I found by searching.
It’s so easy to make your own vinaigrette.
1/4 c olive oil
1/4 c neutral oil
3 Tbsp. freshly-squeezed lemon juice
3 Tbsp. red wine vinegar
2 garlic cloves, pressed (or finely minced)
1 tsp. dried oregano
pinch sugar
1/2 tsp. salt
1/2 tsp. black pepper
This was a simple and easy meal that tasted great!