Grilled Fish Fillets with Vegetable Salad
Juicy grilled fish fillets served over a fresh, colorful vegetable salad with a bright lemon-herb dressing. A light and healthy weeknight dinner that comes together in about 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 30g
Ingredients
- 4 fillets fish fillets (such as tilapia or cod)
- 1 medium zucchini
- 1 large carrot
- 1 cup broccoli
- 1 medium cucumber
- 2 cups arugula
- 1 whole lemon
- 3 tbsp olive oil
Instructions
- 1
Preheat your grill or grill pan to medium-high. Pat the 4 fish fillets dry and season both sides with salt and pepper.
- 2
Slice the 1 zucchini and 1 carrot into thin ribbons using a peeler. Cut the 1 cup broccoli into small florets and the 1 cucumber into half-moons.
- 3
Grill the fish fillets for 3-4 minutes per side, until they are opaque and flake easily with a fork. Remove from heat and set aside.
- 4
In a large bowl, toss the zucchini, carrot, broccoli, cucumber, and 2 cups arugula with 2 tbsp olive oil, the juice of 1 lemon, and a pinch of salt.
- 5
Divide the vegetable salad among plates, top with the grilled fish, and drizzle with the remaining 1 tbsp olive oil. Serve immediately.
- 6
Optional: sprinkle with fresh herbs like dill or parsley if you have them.
Tools you’ll need
- Grill or grill pan
- Vegetable peeler
- Large bowl
- Knife and cutting board
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