Salmon with Red Pepper-Tomato Relish
Grilled Zucchini and Yellow Squash
Ingredients
- 1 small red bell pepper
- 1 Tbsp olive oil, divided
- ½ lb skinless salmon fillets
- ¼ tsp smoked paprika
- ⅛ tsp pepper
- ½ cup grape tomatoes, quartered
- 2 Tbsp chopped fresh basil
- 1 tsp balsamic vinegar
- 1 small clove garlic, minced
Instructions
- Preheat grill to medium-high heat. Cut bell pepper in half. Remove seeds and membranes, and flatten slightly. Brush with 1 tsp oil.
- Brush fish with 2 tsp oil; sprinkle with paprika and pepper.
- Grill pepper halves, covered with grill lid, 5 minutes per side or until slightly charred. Grill fish, covered with grill lid, 3 to 4 minutes per side or to desired doneness.
- Chop bell pepper. Combine peppers, tomatoes, basil, vinegar, and garlic. Season with salt to taste. Serve over fish.
Side Dish Ingredients
- 1 small zucchini, cut in half lengthwise
- 1 small yellow squash, cut in half lengthwise
- 1 Tbsp olive oil
- 1½ tsp fresh lemon juice
- ½ tsp dried oregano
Side Dish Instructions
- Preheat grill to medium-high heat. Brush zucchini and yellow squash with oil. Grill, covered with grill lid, 5 minutes per side or until crisp-tender.
- Cut zucchini and yellow squash into half-moon slices. Toss with lemon juice, oregano, and salt and pepper to taste.
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