Salmon With Grilled Vegetables

Yield: 4 servings (serving size: 1 salmon steak, 4 onion wedges, and one-fourth zucchini slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 39%
  • Fat: 17.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 4g
  • Protein: 37.2g
  • Carbohydrate: 24.8g
  • Fiber: 2.6g
  • Cholesterol: 111mg
  • Iron: 2.2mg
  • Sodium: 591mg
  • Calcium: 79mg


  • 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


  1. Peel onions, leaving root intact; cut each onion into 8 wedges.
  2. Combine mustard and next 7 ingredients (mustard through salt) in a small bowl; reserve 1/4 cup mustard mixture.
  3. Place onion, zucchini, and salmon in a large shallow dish. Drizzle with remaining mustard mixture; cover and marinate in refrigerator 1 hour.
  4. 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.
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