Grilled Lemon Herb Salmon with Roasted Vegetables




4 fillets of salmon
two lemons
Olive oil, 3 tablespoons
4 minced garlic cloves
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped parsley
pepper and salt as desired
1 medium zucchini, diced 1 small eggplant, diced 1 red bell pepper, diced 1 yellow bell pepper, diced
1/fourth cup of balsamic vinegar
1 teaspoon of honey


As directed by the manufacturer, preheat the George Foreman Electric Grill.
One lemon juice, olive oil, minced garlic, chopped dill, chopped parsley, salt, and pepper should all be combined in a small bowl.
Put the salmon fillets in a shallow dish, and then cover them with the lemon-herb marinade.
Set the Cuisinart Toaster Oven Airfryer to 400°F and start the marinating process for the salmon.

Sliced zucchini, yellow, red, and green bell peppers, as well as the diced eggplant, and place them all in a separate bowl. Sprinkle with salt, pepper, honey, balsamic vinegar, and olive oil. Toss to evenly coat the vegetables.
The salmon fillets should be spread out on the prepared George Foreman Electric Grill and cook for about 4-5 minutes per side, or until done and grill marks have appeared.
The seasoned veggies should be placed on a baking sheet and roasted in the preheated Cuisinart Toaster Oven Airfryer for about 20 minutes, or until they are soft and slightly caramelized, while the salmon is cooking.
The grilled salmon should be taken off the grill and the roasted veggies should be served hot.
To add more flavor to the grilled salmon, cut the remaining lemon into wedges and squeeze more fresh lemon juice over it.

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