Salmon With Grilled Vegetables



4 servings (serving size: 1 salmon steak, 4 onion wedges, and one-fourth zucchini slices)

Recipe from

Cooking Light

Nutritional Information

Calories 401
Caloriesfromfat 39 %
Fat 17.2 g
Satfat 2.8 g
Monofat 8.2 g
Polyfat 4 g
Protein 37.2 g
Carbohydrate 24.8 g
Fiber 2.6 g
Cholesterol 111 mg
Iron 2.2 mg
Sodium 591 mg
Calcium 79 mg


2 large red onions (about 1 pound)
1/4 cup honey mustard
3 tablespoons low-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons brown sugar
1 teaspoon vegetable oil
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1/8 teaspoon salt
4 small zucchini, each cut lengthwise into 1/4-inch-thick slices (about 1 pound)
4 (6-ounce) salmon steaks (1 inch thick)
Cooking spray


Peel onions, leaving root intact; cut each onion into 8 wedges.

Combine mustard and next 7 ingredients (mustard through salt) in a small bowl; reserve 1/4 cup mustard mixture.

Place onion, zucchini, and salmon in a large shallow dish. Drizzle with remaining mustard mixture; cover and marinate in refrigerator 1 hour.

Place a grill pan coated with cooking spray over medium heat until hot. Place zucchini on pan; grill 2 minutes on each side or until tender. Remove zucchini; keep warm. Place onions on pan; grill 3 minutes on each side or until tender. Remove onions; keep warm. Place salmon on pan; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Drizzle salmon and vegetables with reserved mustard mixture.