Simple Grilled Salmon and Vegetables

Simple Grilled Salmon and Vegetables

Makes: 4 servings

Active time: 25 minutes

Total time: 25 minutes

1 medium zucchini, halved lengthwise

2 red, orange and/or yellow bell peppers, trimmed, halved

1 medium red onion, cut into 1-inch wedges

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper

1 1/4 pounds salmon fillet, cut into 4 portions

1/4 cup thinly sliced fresh basil

1 lemon, cut into 4 wedges

1. Preheat grill to medium-high.

2. 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.

3. Place the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side. Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.

4. 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.

Recipe nutrition per serving: 280 calories, total fat: 12 g, saturated fat: 2 g, cholesterol: 66 mg, carbohydrates: 10 g, fiber: 3 g, total sugars: 5 g, protein: 30 g, sodium: 369 mg, potassium: 895 mg, iron: 1 mg, folate: 73 mcg, calcium: 84 mg, vitamin A: 3014 IU, vitamin C: 125 mg