Sweet & Spicy Roasted Salmon with Wild Rice Pilaf

Sweet & Spicy Roasted Salmon with Wild Rice Pilaf

Grilled salmon and vegetables for a fresh and balanced seafood dinner that’s ready in just minutes. The grill turns the salmon flaky and moist while tenderizing the vegetables. It’s easy and will pair perfectly with your favorite spice rub. Serve it plain over white grain or rice, or quinoa.

Active Time: 25 mins Total Time: 25 mins Servings: 4

Ingredients

• 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 thick wedges
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground pepper
• 1.5 pounds salmon fillet, cut into 4 portions
• 1 1/4 lemon, cut into 4 wedges

Preparation

• Preheat grill to medium-high.

• Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with remaining 1/4 teaspoon salt. Place the vegetables and the salmon pieces, skin-side down, on the grill. Cook the vegetables, turning once, until tender and seared, about 4 to 5 minutes per side. Cook the salmon, skin-side down, until the center is cooked through. When cool enough to handle, roughly chop the vegetables and toss together in a large bowl. Remove the skin from the salmon fillets and serve alongside the vegetables. Garnish each serving with 1 tablespoon lemon and serve with a lemon wedge.

Serves: 4