Name: Honey Garlic Salmon with Grilled Pineapple, Zucchini, and Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: One 6-ounce salmon filet; 1 teaspoon garlic, (minced); Kosher salt and black pepper, (to taste); ½ teaspoon fresh lemon juice; 2 slices lemon; 1 tablespoon honey*; 1 sprig fresh rosemary or 1 teaspoon dried rosemary; 2 tablespoons coconut butter, (or substitute with dairy butter or vegetable oil); 2 slices fresh pineapple; ½ cup red peppers, (quartered); 1 cup zucchini, (sliced); 1 cup yellow squash, (sliced); ½ tablespoon olive oil or vegetable oil

Overhead shot of grilled salmon fillet on a bed of roasted vegetables, including zucchini, red peppers and squash. Salmon is garnished with lemon.

Honey Garlic Salmon with Grilled Pineapple, Zucchini, and Squash

Grilled salmon with a sweet honey garlic glaze, served with fresh grilled pineapple, zucchini, and squash.

By Talicia Campbell

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Dishes

Cuisine American

Servings Servings

Equipment

Indoor or outdoor grill

Ingredients

One 6-ounce salmon filet
1 teaspoon garlic, minced
Kosher salt and black pepper, to taste
½ teaspoon fresh lemon juice
2 slices lemon
1 tablespoon honey*
1 sprig fresh rosemary or 1 teaspoon dried rosemary
2 tablespoons coconut butter, or substitute with dairy butter or vegetable oil
2 slices fresh pineapple
½ cup red peppers, quartered
1 cup zucchini, sliced
1 cup yellow squash, sliced
½ tablespoon olive oil or vegetable oil

Instructions

In a large skillet, melt and brown the coconut butter. Add garlic, honey, lemon juice, and rosemary leaves. Stir
Season salmon with salt and pepper. Add the salmon to the pan. Using a spoon, continuously baste (or cover) the salmon with the pan sauce as the salmon cooks, about 10 minutes. Remove from heat to prevent overcooking.
Preheat grill to medium-high. Brush peppers, squash, and zucchini with olive oil and grill for 4 minutes per side. Add pineapple and grill for 2-5 minutes more. Remove from grill.
Garnish salmon with lemon. Serve with grilled pineapple and vegetables.

Notes

*Avoid giving honey to children under 1 year of age.

Recipe submitted by Chef Telly (Talicia Campbell) for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.

Nutrition

Serving: 3 ounces of salmon, 1.5 cups vegetablesCalories: 470calCarbohydrates: 28gProtein: 26gFat: 30gSodium: 360mgFiber: 4g

Keyword 30 minutes or Less, BBQ, Dinner, Easy, Lunch, Summer, Weeknight Meals