Grilled salmon fillet with seasonal vegetables

Serves 2


For the salmon:

  • 2 salmon fillets 220g – 250g
  • ½ bunch of spring onion, chopped
  • Salt
  • Black pepper

For the seasonal vegetables:

  • 150g colored peppers, sliced lengthwise
  • 200g onion, sliced
  • 250g zucchini, sliced
  • 250g eggplant, sliced
  • 250g carrot, sliced
  • 50ml olive oil
  • 5ml balsamic vinegar
  • Salt
  • Black pepper



Seasonal vegetables:

  • Place all the vegetables in a bowl, add half of the olive oil, salt and pepper and mix them all together until the vegetables are seasoned.
  • Heat the grill and add the vegetables. Leave them to grill until they get tender.
  • Once they are cooked, serve them on a large plate dressed with the balsamic vinegar and the remaining of the olive oil.


  • Heat the grill and place the salmon fillets, skin-side down. Season with salt and pepper and let them cook for about 8-10 minutes.
  • Afterwards, turn them around, skin-side up and let them cook for another 5 minutes, until they reach your desirable cooking level.
  • Once the fillets are cooked, transfer them on serving plates and garnish (optionally) with a thin slice of lemon and the chopped spring onion.


  • Be careful when grilling the vegetables. If they are overcooked, they will lose their nutritional values.
  • If we want to add more aroma to our dish, we can accompany it with basmati rice.