Greek Grilled Salmon With Veggies Food

GRILLED SALMON WITH VEGGIES

Grilled Salmon with Veggies image

Wash weather woes away when you grill indoors. With the cooking speed of a contact grill, you can have a delicious dinner on the table in 30 minutes or less!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup butter or margarine, softened
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1 teaspoon grated lemon peel
8 oz fresh asparagus spears
1 medium red or yellow bell pepper, cut into 1/4-inch-wide strips
2 teaspoons olive or vegetable oil
1/2 teaspoon red and black pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
1 lb salmon fillet, 3/4 to 1 inch thick

Steps:

Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside.
In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 105 mg, Fat 2, Fiber 1 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g

ONE-PAN GREEK SALMON AND VEGGIES

One-Pan Greek Salmon and Veggies image

Bring home a taste of the Mediterranean with ease using our One-Pan Greek Salmon and Veggies recipe. Ready in under an hour and super easy to clean up, One-Pan Greek Salmon and Veggies could easily become a weeknight staple. You may even say it's the perfect catch.

Provided by My Food and Family

Categories Spring 2019

Time 47m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb. red new potatoes, cut in half
1/2 tsp. ground black pepper, divided
1/2 cup plus 1 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
1/3 cup chopped fresh parsley, divided
zest and juice from 1 lemon, divided
4 skinless salmon fillets (1 lb.)
1/2 cup crumbled feta cheese, divided
1/2 lb. fresh green beans, trimmed
1/3 cup KRAFT Real Mayo

Steps:

Heat oven to 400ºF.
Toss potatoes with 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 6 min. (Potatoes will not be done.) Add 2 Tbsp. parsley and half the lemon zest; mix lightly.
Cover rimmed baking sheet with foil; spray with cooking spray. Place potatoes, cut sides down, on half of the prepared baking sheet. Bake 15 min. Remove from oven.
Place fish fillets on other side of baking sheet. Drizzle 1 Tbsp. of the remaining dressing over each fillet. Bake 15 to 17 min. or until potatoes are tender and fish flakes easily with fork. Remove from oven. Drizzle 1 Tbsp. of the remaining dressing evenly over potatoes; sprinkle with 2 Tbsp. cheese.
Place beans in same bowl used to microwave the potatoes; sprinkle with remaining pepper. Add remaining dressing and 2 Tbsp. each of the remaining parsley and cheese. Microwave 5 to 6 min. or until beans are tender. Meanwhile, mix mayo and lemon juice with remaining parsley, lemon zest and cheese until blended.
Serve fish with the potatoes, beans and mayo mixture.

Nutrition Facts : Calories 510, Fat 32 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

GRILLED SALMON WITH VEGETABLES

Grilled Salmon With Vegetables image

Being an Alaskan, I am always looking for new ways to prepare salmon. I came up with this recipe and have had people who don't even like salmon tell me it's good. We usually cook this on our grill but I have done it in the oven also and it has turned out just as good. Practically within throwing distance of the Copper River, I prefer Copper River red salmon, however, silver and king salmon work great as well!

Provided by GakonaBaby

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 -16 ounces fresh salmon fillets
4 -6 cups total chopped vegetables, zucchini, onion, bell pepper, mushroom, tomato
1 tablespoon basil
1 tablespoon oregano
1 tablespoon minced garlic
1/4-1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 teaspoon seasoning salt
1 teaspoon lemon pepper
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon toasted sesame seeds
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.
Oil large sheet of heavy duty aluminum foil.
Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.
Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.
Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).
Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.
Dish is done when fish flakes and vegetables are cooked but still firm.

Nutrition Facts : Calories 173.3, Fat 13.9, SaturatedFat 4.2, Cholesterol 23.9, Sodium 194, Carbohydrate 3.5, Fiber 0.8, Sugar 0.6, Protein 9.2

GRILLED GREEK VEGETABLES

Grilled Greek Vegetables image

I love barbecuing! It is fast, simple...and my husband takes all the credit!!! Use what ever veggies you have on hand

Provided by Abby Girl

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
1 tablespoon lemon juice, fresh
2 teaspoons garlic, miced
1 teaspoon oregano
1 lb assorted fresh vegetable (eggplant, summer squash, bell peppers, mushrooms, onions)
salt and pepper

Steps:

Combine olive oil, lemon juice, garlic and oregano; set aside.
Cut vegetables into chunks. Toss vegetables with garlic oil to coat.
Preheat grill.
Place vegetables in a single layer or on a grilling rack in a covered grill over medium heat. Turn once and baste with any remaining oil. Remove vegetables as they become done and keep warm.

Nutrition Facts : Calories 122.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.1

GRILLED SALMON GREEK PITAS

Grilled Salmon Greek Pitas image

Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 34m

Yield 6

Number Of Ingredients 13

Ingredients

1 (1 pound) fresh or frozen skinless salmon fillet
Reynolds Wrap® Heavy Duty Aluminum Foil
1 small red onion, thinly sliced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 lemon, thinly sliced
6 Greek pita flatbreads
2 cups chopped romaine lettuce
1 cup fresh cherry or grape tomatoes, quartered
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh dill weed

Steps:

Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
Stack flatbreads; wrap tightly in heavy duty aluminum foil.
Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 33.7 g, Cholesterol 50 mg, Fat 13.7 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 430.2 mg, Sugar 2.3 g

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Prepare orzo according to directions on package, drain (I recommend tossing with just a little olive oil).
Preheat a grill to medium-high heat to about 400 degrees. Meanwhile chop ingredients for salsa.
Brush both sides of the salmon fillets with 1 Tbsp of the olive oil and season both sides with salt and pepper.
Brush clean grill grates lightly with olive oil then place salmon on grill (close lid) grill until cooked though, about 3 minutes per side.

Greek Grilled Salmon With Veggies Food

GRILLED SALMON WITH VEGGIES

Wash weather woes away when you grill indoors. With the cooking speed of a contact grill, you can have a delicious dinner on the table in 30 minutes or less!

ONE-PAN GREEK SALMON AND VEGGIES

Bring home a taste of the Mediterranean with ease using our One-Pan Greek Salmon and Veggies recipe. Ready in under an hour and super easy to clean up, One-Pan Greek Salmon and Veggies could easily become a weeknight staple. You may even say it's the perfect catch.

GRILLED SALMON WITH VEGETABLES

GRILLED GREEK VEGETABLES

I love barbecuing! It is fast, simple...and my husband takes all the credit!!! Use what ever veggies you have on hand

GRILLED SALMON GREEK PITAS

Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.

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