BBQ SALMON WITH BAKED VEGETABLES
This grilled salmon has a succulent and tender texture, infused with zesty notes of lemon, and garlic butter marinade.
Servings: 4 servings
Calories: 256kcal
Ingredients
For the Grilled Sockeye Salmon
- 4 fillets Wild Sockeye salmon
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons garlic butter
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon parsley minced
- Salt and pepper to taste
For the Baked Vegetables
- 2 medium red bell pepers cut into large pieces
- 2 medium zucchinis cut in medium pieces
- 10-15 mini fingerling potatoes cut in half
- 2 medium purple onions peeled and cut in quarters
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
For the Grilled Sockeye Salmon
- Preheat your BBQ grill to medium-high heat.
- In a small bowl, mix together the olive oil, melted garlic butter, lemon zest, lemon juice, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes while you prepare the vegetables.
- Remove the salmon fillets from the marinade and discard any excess marinade. Preheat the grill to medium-high heat and oil the grills. Place the fillets onto the grill, skin-side down. Grill for 4–5 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
- Once the salmon is done grilling, remove it from the grill and let it rest for a few minutes before serving. Avoid overcooking the salmon to prevent it from drying out.
For the Baked Vegetables
- Preheat your oven to 400°F (200°C) and prepare baking sheet with parchment paper.
- In a large mixing bowl, combine cut and cleaned, red bell peppers, potatoes, zucchini and purple onions. Drizzle with olive oil, minced garlic, dried rosemary, salt, and pepper. Toss until the vegetables are evenly coated with the seasonings.
- Spread the seasoned vegetables out in a single layer on a large baking sheet lined with parchment paper.
- Bake in the preheated oven for 25–30 minutes, stirring halfway through the cooking time for even cooking.
- Serve the grilled sockeye salmon alongside the baked vegetables. Garnish with fresh herbs like chopped parsley or a squeeze of lemon juice for an extra burst of flavour, if desired.
Notes
Storing Instructions
Refrigeration: If you have leftover grilled sockeye salmon and baked vegetables, store them separately in airtight containers in the refrigerator. The salmon can be stored for up to 3-4 days, while the baked vegetables can be stored for 3-5 days.
Freezing: If you want to store the grilled salmon and baked vegetables for a longer period, you can freeze them. Wrap the salmon fillets individually in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable freezer bags. For the baked vegetables, spread them out on a baking sheet and freeze them until solid before transferring them to a freezer-safe container or bag. Frozen salmon can be stored for up to 2-3 months, while frozen vegetables can be stored for 6-8 months.