Grilled Salmon + Zucchini

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

Prep Time6 hrs 30 mins
Cook Time30 mins
Servings: 2 servings


  • Food Processor
  • Reuseable silicone sandwich bags



  • 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


  • 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


  • Fresh chives for garnish
  • 1 lemon
  • 2 zucchinis



  • 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.


  • 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.


  • 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.

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