Grilled Salmon with Summer Vegetables & Lemon Ghee Sauce

Name: Grilled Salmon with Summer Vegetables & Lemon Ghee Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 salmon fillets (6 oz. each), skin-on; 3 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1 teaspoon garlic powder; 2 large portobello mushroom caps, sliced 1/2-inch thick; 1 large zucchini, sliced lengthwise into 1/4-inch planks; 1 red bell pepper, cut into wide strips; 1 yellow bell pepper, cut into wide strips; 1 medium red onion, cut into 1/2-inch thick rounds; 1 pint cherry tomatoes; 4 tablespoons Organic Valley Ghee; Zest and juice of 2 lemons; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; Pinch of red pepper flakes

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

15 min Prep•20 min Cook35 min Total

4 SERVINGS

Escape the kitchen heat with this sophisticated grilled dinner featuring omega-rich salmon, earthy portobello mushrooms, and vibrant summer vegetables, all elevated by a bright lemon ghee sauce that transforms simple ingredients into restaurant-quality flavors.

15 min Prep•20 min Cook35 min Total

4 SERVINGS

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Ingredients

4 salmon fillets (6 oz. each), skin-on

3 tablespoons olive oil, divided

1 teaspoon salt, divided

½ teaspoon black pepper, divided

1 teaspoon garlic powder

2 large portobello mushroom caps, sliced ½-inch thick

1 large zucchini, sliced lengthwise into ¼-inch planks

1 red bell pepper, cut into wide strips

1 yellow bell pepper, cut into wide strips

1 medium red onion, cut into ½-inch thick rounds

1 pint cherry tomatoes

Zest and juice of 2 lemons

A head of garlic with a clove on the side.

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Pinch of red pepper flakes

Directions

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Preheat grill to medium-high heat.

In a large bowl, toss portobello mushrooms, zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Pat salmon fillets dry with paper towels and brush with remaining 1 tablespoon olive oil. Season with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder.

In a small saucepan, gently warm Organic Valley Ghee over low heat until melted. Remove from heat and whisk in lemon zest, lemon juice, minced garlic, and 1/4 teaspoon salt. Stir in fresh parsley and red pepper flakes.

Tips

Keep ghee sauce warm by covering the saucepan - it will solidify if it gets too cool.

Place portobello mushrooms and onion rounds on grill first, followed by bell peppers and zucchini after 3 minutes. Place cherry tomatoes in a grill basket.

Grill vegetables for 8 to 12 minutes total, turning once halfway through, until tender and lightly charred. Remove to serving platter.

Place salmon skin-side up on grill and cook for 4 to 5 minutes without moving. Flip carefully and grill for 3 to 4 minutes more until fish flakes easily with a fork.

Tips

Internal temperature should reach 145°F for perfectly cooked salmon.

Arrange grilled vegetables on plates with salmon fillets and drizzle with warm lemon ghee sauce. Serve immediately.

Tips

For even cooking, choose salmon fillets of similar thickness and let them come to room temperature before grilling.
Make extra lemon ghee sauce - it's delicious drizzled over the leftovers or used as a dip for crusty bread.