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Serving Size
4
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Total Time
35 minutes
Ingredients
Vinaigrette
2 cloves garlic, peeled and grated
1 large lemon, juiced
1/4 cup avocado oil
1 teaspoon Dijon mustard
Salt and pepper, to taste
Optional Ingredients
1/2 teaspoon honey or maple syrup
2 tablespoons fresh parsley, washed and chopped
Salmon & Vegetables
2 medium zucchini or yellow squash, washed, trimmed, and quartered lengthwise
1 pound asparagus, washed and trimmed
1 bell pepper, washed and quartered
1 1/2 pound salmon fillet with skin on, cut into 4 portions
Salt and pepper
Optional Ingredients
2 tablespoon fresh parsley, washed and chopped
Directions
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Vinaigrette:
Whisk together lemon juice, garlic, Dijon mustard, salt, and pepper. Add honey, if desired. -
Drizzle in the oil while whisking. Continue to whisk until the vinaigrette emulsifies. Tip: Vinaigrette can be made ahead and stored in the fridge for up to one week. Let it come to room temperature and stir to reincorporate oil before enjoying.
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Salmon & Vegetables:
Preheat grill to medium-high. -
Brush vegetables with 3 tablespoons of vinaigrette, and season with salt and pepper. Brush salmon with 2 teaspoons of vinaigrette, and season with salt and pepper.
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Grill the vegetables, turning occasionally until tender. At the same time, grill the salmon skin side down until it reaches 145°F.
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Arrange on platter and drizzle vegetables and salmon with 2 to 3 tablespoons of vinaigrette, and sprinkle with chopped parsley, if desired. Enjoy!
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