Grilled salmon and veggies make for a colorful and balanced seafood dinner that’s ready in just minutes.
The grill turns the salmon flaky and moist while tenderizing the crispy pepper and onion pieces.
Round out the meal with brown rice or quinoa.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
