Grilled Lemon-Dill Salmon with Summer Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh salmon fillets with bright lemon and dill, paired with lightly charred seasonal vegetables for a perfect summer meal. This mediterranean-inspired grilling ready in about 30 minutes pairs salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high (375°F). Brush 4 salmon fillets (skin-on) with 2 tbsp olive oil and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
  2. Step 2: Place salmon skin-side down on the grill and cook for 6-8 minutes until skin is crisp and salmon is opaque in the center. Flip and cook for 2-3 minutes more.
  3. Step 3: Thread 2 medium zucchini and 2 medium yellow squash (sliced 1/2-inch thick) onto skewers with 1 cup cherry tomatoes.
  4. Step 4: Brush vegetables with remaining olive oil, season with 1/4 tsp salt, and grill for 4-5 minutes until tender and lightly charred.
  5. Step 5: Squeeze juice from 1 lemon over salmon and sprinkle with 2 tbsp chopped fresh dill before serving.

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Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Summer Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Dill Salmon with Summer Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Summer Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Dill Salmon with Summer Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Dill Salmon with Summer Vegetables?

Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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