Ingredients

Ingredient Checklist

• 1 medium zucchini, halved lengthwise
• 2 red, orange and/or yellow bell peppers, trimmed, halved and seeded
• 1 medium red onion, cut into 1-inch wedges
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper
• 1 ¼ pounds salmon fillet, cut into 4 portions
• ¼ cup thinly sliced fresh basil
• 1 lemon, cut into 4 wedges

Directions

Instructions Checklist

• Step 1
• Preheat grill to medium-high.
• Step 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.
• Step 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.
• Step 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.