How to impress your summer guests? Let’s start with this amazing grill meal that can be entirely prepared in advance so that you have time to socialize while hosting.
Salmon & Zucchini with Basil Dressing
Servings: 2 servings
Equipment
- Food Processor
- Reuseable silicone sandwich bags
Ingredients
Salmon
- 2 salmon fillets
- 1 organic lemon peel
- 1 tbsp extra virgin olive oil
- 1 clove of garlic minced
- 1 tbsp fresh dill
- 1/2 tsp sea salt
Dressing
- juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 2 tbsp chopped walnuts
- 1/2 tsp sea salt
- 1 cup fresh basil leaves
- 2 garlic cloves
Others
- Fresh chives for garnish
- 1 lemon
- 2 zucchinis
Instructions
Salmon
- Wash salmon fillets and then place them in the sandwich bag.
- Add 1 tbsp olive oil.
- Peel one entire lemon with a vegetable peeler and add peels to the sandwich bag.
- Sprinkle 1 tbsp of dill and 1/2 tsp of sea salt into the bag.
- Add the minced clove of garlic.
- Massage to mix all ingredients in the bag and refrigerate to marinate 6-24 hours.
- Preheat grill to 400F.
- When the salmon is marinated, remove from the bag and pick off the remaining peels and place on the preheated grill.
- Cook for 25 minutes or until 145F internal temp.
Zucchini
- Slice Zucchini diagonally and lightly salt.
- Place directly onto the grill for 8 minutes per side.
Grilled Lemon
- Cut the ends from the lemon and then cut in half and remove any visible seeds.
- Lightly salt and place face down on the grill and rotate 90 degrees to create grill marks.
- Grill for 5 minutes.
- The roasted lemons are also for squeezing over everything.
Dressing
- In a food processor combine the juice of your fully peeled lemon, basil leaves, 2 garlic cloves, olive oil, walnuts, and remaining salt.
- When the zucchini is fully cooked, spoon the sauce onto the zucchini.
- Extra sauce pairs very well with the salmon as well.
- Garnish with chives.