Grilled Lemon-Dill Salmon with Summer Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Fresh salmon fillets with bright lemon and dill, paired with lightly charred seasonal vegetables for a perfect summer meal. This Mediterranean-inspired grilling recipe, 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.

Ingredients

• 4 salmon fillets
• 1 lemon
• 2 tbsp fresh dill
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium zucchini
• 2 medium yellow squash
• 1 cup cherry tomatoes

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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.