DescriptionSearching for meal ideas for your next backyard BBQ? Look no further, this grilled salmon and vegetable platter is so festive and full of flavor. Wild caught salmon in a rich, smoky marinade of garlic and cracked black pepper paired with grilled seasoned vegetables. A delicious summer evening meal best enjoyed outside.
- 1 package Smoky Peppercorn Salmon, whole fillet
- 1 medium red onion, cut into 1” wedges, leave the core in
- 1 lb sweet baby peppers (red, yellow, orange), cut lengthwise
- 3 small zucchini, sliced ¼” diagonally
- 1 large yellow squash, sliced ¼” diagonally
- 6 green onions, roots cut off
- 2 Tbsp vegetable oil
- 1 tsp rosemary
- 1 tsp thyme
- 2 tsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
InstructionsGrill the Smoky Peppercorn Salmon fillet per package instructions. Be sure to oil the grill and close the lid while cooking.
While salmon is cooking, mix together all the vegetables, vegetable oil, and seasonings in a large bowl. Divide the vegetables by size and density, beginning with the onion.
Remove salmon when done and heat grill to 400℉ (medium-high). Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the onions and bell peppers; 7 minutes for the yellow squash and zucchini; 4 minutes for green onions. To get those great grill marks do not shift the vegetables too frequently once they've been placed on the hot grill.
Transfer grilled vegetables to a platter with the Smoky Peppercorn Salmon fillet. Serve and enjoy!