Wash weather woes away when you grill indoors. With the cooking speed of a contact grill, you can have a delicious dinner on the table in 30 minutes or less!
Grilled Salmon with Veggies
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 10
Ingredients
- 1/4 cup butter or margarine, softened
- 2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
- 1 teaspoon grated lemon peel
- 8 oz fresh asparagus spears
- 1 medium red or yellow bell pepper, cut into 1/4-inch-wide strips
- 2 teaspoons olive or vegetable oil
- 1/2 teaspoon red and black pepper blend
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon garlic salt
- 1 lb salmon fillet, 3/4 to 1 inch thick
Instructions
-
Step1Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside.
-
Step2In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
-
Step3Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables.
Nutrition
300
Calories
20g
Total Fat
25g
Protein
4g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 1/2g
- Cholesterol
- 105mg
- 35%
- Sodium
- 310mg
- 13%
- Potassium
- 700mg
- 20%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 2g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 60%
- 60%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
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