Healthified Salmon with Spring Veggies

Healthified Salmon with Spring Veggies

Healthified Salmon with Spring Veggies
Provided by:
total prep
Grilled salmon laden with vegetables and flavored with lemon and pepper is ready in 25 minutes.

Ingredients

  • 2 tablespoons margarine or butter, softened
  • 2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 1 teaspoon grated lemon peel
  • 8 oz fresh asparagus spears
  • 1 medium bell pepper (any color), cut into 1/4-inch strips
  • 2 teaspoons olive or vegetable oil
  • 1/2 teaspoon black and red pepper blend
  • 1/2 teaspoon lemon-pepper seasoning salt
  • 1/2 teaspoon garlic salt
  • 1 salmon or other medium-firm fish fillet, 3/4 to 1 inch thick (1 lb)

Directions

  • Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. In small bowl, mix butter, basil and lemon peel; set aside until serving time.
  • Toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning salt and garlic salt. When grill is heated, place vegetables crosswise on grill. Close grill; cook 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
  • Cut salmon into 4 serving pieces. Brush with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill; cook 4 to 5 minutes or until fish flakes easily with fork.
  • Serve salmon and vegetables with butter mixture.

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