Grilled salmon and zucchine with mixed greens and roasted cherry tomatoes

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour


  • 16 ounces of fresh organic Atlantic salmon
  • 3 tbsp extra virgin olive oil
  • 2 teaspoons dried dill
  • 1 tsp dried oregano
  • 1 tsp minced fresh parsley
  • 1 tbsp mayonnaise
  • 1 tbsp green onion minced
  • 4 cups organic salad greens
  • 2 small organic zucchini
  • 1/2 cup organic cherry tomatoes
  • 1/2 cup castelvetrano green olives
  • Salt
  • Pepper


  1. Cut salmon into 4 equal pieces approx 4 ounces, each.
  2. For marinate mix 1 tbsp olive oil, salt, pepper, dill, mayo, green onion.
  3. Coat both sides of salmon leaving skin side up and marinate over night.
  4. Wash and cut zucchini into circles about 1/8 inch thick.
  5. Toss with 1 tbsp of olive oil, salt and pepper.
  6. Preheat cast grilling pan.
  7. Place zucchini on grill and cook for about 3 minutes a side, or until grill marks appear.
  8. Take off grill set aside.
  9. Toss cherry tomatoes in olive oil, oregano, salt, and pepper.
  10. In a 400° F oven roast cherry tomatoes till slightly browned. Set aside.
  11. Preheat barbecue to 400°F.
  12. Place salmon on grill, skin side down.
  13. Grill for about 4 minutes and turn 180 degrees and grill for an additional 4 minutes.
  14. Turn salmon over and repeat cooking as above.
  15. Take off grill and let stand for 5 minutes.
  16. Toss salad greens with 1 tbsp olive oil, salt and pepper.
  17. Place salad greens on a plate.
  18. Top with salmon.
  19. Place some zucchine beside the salmon and top with cherry tomatoes.
  20. Finish with some olives on the side and a dusting of minced parsley.


  • Serving Size: 4 servings
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