This Grilled Salmon with Roasted Vegetables is a simple and tasty way to enjoy a healthy meal. The salmon comes out perfectly flaky and slightly charred from the grill, giving it a beautiful smoky flavor. Alongside, the roasted vegetables—like carrots, bell peppers, and zucchini—get wonderfully caramelized and tender, making every bite colorful and full of natural sweetness.
I love to make this dish because it feels both special and easy to put together. The grill gives the salmon a nice crisp outside while keeping the inside juicy, and roasting the veggies takes very little hands-on time. One little tip I always follow is to toss the vegetables with some olive oil, salt, and pepper before roasting—they come out so much better that way.
When I serve this meal, I like to arrange the salmon right on top of the veggies for a beautiful plate. It’s perfect for weeknight dinners or when I have friends over since it looks impressive but doesn’t require a lot of fuss. This is definitely a go-to recipe whenever I want something fresh, light, and satisfying all at once.
Key Ingredients & Substitutions
Salmon Fillets: Fresh salmon is fantastic for grilling because it holds up well and flavors beautifully. If you don’t have fresh, frozen fillets work too—just thaw them fully before cooking. You can swap salmon for trout or steelhead if preferred.
Vegetables: I love the mix of zucchini, bell peppers, onions, asparagus, and cherry tomatoes here. Feel free to swap or add other veggies like broccoli, carrots, or mushrooms based on what you like or have on hand.
Spices: Smoked paprika adds a gentle smoky warmth to both fish and veggies. If you’re short, regular paprika or a pinch of chili powder works well. Garlic and onion powders are easy seasonings, but fresh minced garlic can be used for extra punch.
Olive Oil: Olive oil helps the veggies roast well and prevents salmon from sticking to the grill. You could also use avocado or canola oil as a substitute if you prefer a milder flavor.
Lemon: Lemon slices add bright freshness to the dish. If you like, sprinkle a bit of lemon zest on the salmon before grilling for extra zing.
How Do You Get Perfect Grill Marks on Salmon Without It Sticking?
Grilled salmon can stick to the grill, but a few tricks make it easier to flip and give it those nice grill marks.
- Preheat the grill well—medium-high heat is key for a good sear.
- Brush both your salmon and grill grates with oil to create a non-stick surface.
- Place the salmon skin-side down (or where skin was removed) and press it gently but firmly against the grill for 30 seconds at first to create contact.
- Don’t flip the salmon right away—let it cook 4-5 minutes to form a crust, then flip carefully using a wide spatula.
- Cook another few minutes until the salmon flakes easily but is still moist inside.
Equipment You’ll Need
- Oven and baking sheet – I use this to roast the vegetables evenly and easily clean up afterwards.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup a breeze.
- Grill or grill pan – perfect for getting those grill marks and a smoky flavor on the salmon.
- Brush or basting brush – for applying oil and seasonings evenly on the fish and veggies.
- Tongs or a wide spatula – to flip and handle the salmon carefully without breaking it apart.
- Large mixing bowl – great for tossing the vegetables with oil and spices before roasting.
Flavor Variations & Add-Ins
- Spice up the salmon with a sprinkle of chili powder or cumin before grilling for a smoky or spicy twist.
- Add chopped fresh herbs like dill, basil, or thyme to the vegetables or as a garnish for extra flavor.
- Roast sweet potatoes or carrots along with the other vegetables for sweetness and color.
- Drizzle a balsamic glaze or honey over the roasted vegetables before serving for a touch of sweetness.
Grilled Salmon with Roasted Vegetables
Ingredients You’ll Need:
For the Salmon:
- 3 salmon fillets, skin removed (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 lemon, sliced into rounds (plus extra for serving)
- Fresh parsley, chopped (for garnish)
For the Roasted Vegetables:
- 1 medium zucchini, sliced into ½-inch rounds
- 1 red bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup asparagus spears, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 20-25 minutes for roasting the vegetables, and roughly 10 minutes to grill the salmon. Altogether, plan on about 35-40 minutes from start to finish. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. In a large bowl, combine zucchini, red and orange bell peppers, red onion, cherry tomatoes, and asparagus. Drizzle with 2 tablespoons of olive oil. Sprinkle salt, pepper, smoked paprika, garlic powder, and onion powder over the vegetables. Toss everything gently until the veggies are well coated. Spread the vegetables evenly in a single layer on the baking sheet. Roast for 20-25 minutes until the vegetables are tender and slightly caramelized. Stir them once halfway through roasting.
2. Prepare and Grill the Salmon:
While the vegetables roast, prepare the salmon. Brush each salmon fillet with 1 tablespoon of olive oil. Season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder. Heat a grill or grill pan over medium-high heat until hot. Place the salmon fillets on the grill and cook for about 4-5 minutes on each side. You’ll know it’s done when you see nice grill marks and the fish flakes easily with a fork.
3. Serve and Garnish:
Place the roasted vegetables on a serving platter. Arrange the grilled salmon fillets on top or alongside the veggies. Garnish with lemon slices and freshly chopped parsley. Serve with extra lemon wedges so everyone can add a fresh squeeze of bright citrus if they like.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to thaw the salmon completely in the refrigerator overnight before grilling. Pat the fillets dry with paper towels to remove excess moisture for better grilling results.
Can I Roast the Vegetables and Grill the Salmon at the Same Time?
While roasting the vegetables in the oven, you can preheat your grill or grill pan so the salmon is ready to cook as soon as the veggies finish. This way, everything stays hot and fresh when served.
How Should I Store Leftovers?
Store leftover salmon and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to avoid drying out the fish.
What Vegetables Work Best If I Want to Substitute?
Feel free to swap in vegetables like broccoli, mushrooms, sweet potatoes, or carrots—just cut them into uniform pieces for even roasting. Adjust cooking time for root veggies as they take longer to roast.