Grill-Seared Salmon with Vegetables

There are times in the middle of winter when you crave some tasty summer-time food. Over the next few days I will give you healthy, tasteful summer-time themed food to help get you out of those winter-time blues.  This dish is one of my family’s favorites, and it is only 330 calories/ serving!


Grill-Seared Salmon with Vegetables


Prep time: 20 minutes

Cook time: 8- 9 minutes

Yield: 4 servings



2 Large Carrots

2 Medium Yellow Squash

2 Medium Zucchini

3 TBSP Extra Virgin Olive Oil

2 TBSP Snipped Fresh Parsley

2 Cloves of Garlic, pressed

1/2 tsp Salt

1/8 tsp Ground Pepper

4 Skinless Salmon Fillets (4- 6 oz. each), about 1″ thick



1. Peel Carrots. Cut carrots, yellow summer squash and zucchini into long julienne strips using a Julienne Peeler or Potato Peel, avoiding seeds, to measure 4 cups vegetables.

2. Measure olive oil in small bowl. Add parsley snips, pressed garlic, salt and black pepper. Reserve 1 TBSP olive oil  mixture. Brush remaining mixture on salmon fillets.

3. Heat an indoor grill or outdoor grill to a medium heat. Add vegetables and reserved 1 TBSP olive oil; toss to coat. Cook and stir for 2 minutes or until vegetables are crisp-tender; remove from pan grill and keep warm.

4. Return grill to medium heat. Place salmon on grill; cook 3 minutes. Turn and cook for an additional 3 minutes or until salmon flakes easily with fork. Serve over vegetables.


Tip: When cooking the salmon over charcoal, prepare grill for direct cooking over medium coals. Brush fillets with olive oil mixture as recipe directs. Grill, covered for 8- 10 minutes or until fish turns opaque and flakes easily with a fork.


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