Description
This Grilled BBQ Salmon Plate is a vibrant, balanced meal that brings smoky sweetness to your table. Paired with crispy roasted potatoes and fresh seasonal vegetables, it’s the perfect combination of protein, fiber, and flavor — ideal for weeknight dinners or summer cookouts.
Ingredients
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2 salmon fillets (6 oz each)
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1/4 cup BBQ sauce (your favorite variety)
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2 tbsp olive oil, divided
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1 tsp smoked paprika
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1 tsp garlic powder
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1 lb baby potatoes, halved
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1/2 tsp salt
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1/2 tsp black pepper
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1 cup broccoli florets
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1 red bell pepper, sliced
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1 small zucchini, sliced
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Juice of 1/2 lemon
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Fresh parsley for garnish (optional)
Instructions
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Preheat the oven to 425°F (220°C).
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Toss baby potatoes with 1 tbsp olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway.
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While potatoes roast, brush salmon fillets with BBQ sauce and sprinkle with smoked paprika.
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Heat a grill pan or outdoor grill over medium heat. Lightly oil the grates with remaining olive oil.
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Grill salmon for 4–5 minutes per side, or until cooked through and lightly charred.
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In a separate pan or grill basket, cook broccoli, bell pepper, and zucchini over medium heat until slightly charred and tender (about 6–8 minutes).
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Assemble the plate: place grilled salmon next to roasted potatoes and grilled veggies. Squeeze fresh lemon juice on top and garnish with parsley.
Notes
To save time, prep the veggies and potatoes in advance. You can swap salmon for trout or another firm fish. Use a sugar-free BBQ sauce if following a low-carb or keto diet. Leftovers store well for up to 2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes