Grilled Salmon with Roasted Vegetables
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Ingredients
- Salmon fillets
- Broccoli
- Cauliflower
- Carrots
- Bell peppers
- Onions
- Olive oil
- Salt
- Pepper
- Herbs
- Lemon juice
- Mayonnaise
- Yogurt
Directions
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures the salmon cooks quickly and evenly while the vegetables roast to a tender and slightly caramelized perfection.
While the oven preheats, take your salmon fillets and pat them dry with paper towels. Excess moisture on the surface can hinder browning during grilling.
Next, season the salmon generously with kosher salt and freshly ground black pepper. Seasoning both sides ensures each bite bursts with flavor.
Don't forget the magic of herbs! Sprinkle your chosen fresh herbs (thyme, rosemary, dill, or a combination) over the seasoned salmon fillets. Gently press the herbs onto the salmon to help them adhere.
Heat a grill pan over medium-high heat on your stovetop. Alternatively, if you prefer outdoor grilling, preheat your grill to medium-high heat.
Once the pan or grill is hot, carefully place the seasoned salmon fillets skin-side down. The skin helps to render fat and adds a crispy texture.
Let the salmon cook undisturbed for 3-4 minutes, allowing a beautiful sear to develop on the skin side.
After the initial sear, gently flip the salmon fillets using a wide spatula. Be careful not to break the delicate flesh.
Continue cooking the salmon for an additional 5-7 minutes, or until it reaches your desired level of doneness. The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius) for a medium-rare cook. You can check the doneness by gently inserting a flaky fish spatula into the thickest part of the salmon; it should flake easily without appearing raw in the center.
While the salmon cooks, prepare your roasting vegetables. Wash and chop your chosen vegetables (broccoli florets, cauliflower florets, baby carrots, red bell peppers, red onions) into bite-sized pieces for even cooking.
In a large bowl, toss the chopped vegetables with a generous drizzle of extra-virgin olive oil. This coating helps the vegetables roast beautifully and prevents them from drying out.
Season the vegetables with a sprinkle of kosher salt and freshly ground black pepper. Don't forget a touch of your chosen fresh herbs for an extra flavor boost! Toss the vegetables again to ensure even distribution of seasonings and oil.
By now, your oven should be preheated. Find a large baking sheet and spread the seasoned vegetables in a single layer. This allows for even heat distribution and optimal roasting.
Place the baking sheet with the vegetables on the middle rack of your preheated oven.
Roast the vegetables for 20-25 minutes, or until they become tender and develop a slightly browned or caramelized exterior.
As the salmon finishes cooking and the vegetables near completion, prepare the delightful lemon dill sauce. In a small bowl, whisk together mayonnaise and plain Greek yogurt until smooth.
Squeeze the juice from a fresh lemon, adding it to the yogurt-mayonnaise mixture. Start with a tablespoon of lemon juice and taste as you go. You can always add more for a brighter citrus flavor.
Finally, chop some fresh dill and whisk it into the sauce. The dill adds a vibrant herbal touch that complements the salmon and vegetables beautifully. Season the sauce with a pinch of salt and pepper to taste.
Once the salmon is cooked through and the vegetables are tender and roasted, it's time to assemble your plate!
Carefully transfer the cooked salmon fillets to serving plates.
Using a slotted spoon, scoop the roasted vegetables from the baking sheet, allowing any excess
