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Nathan makes a super simple grilled salmon topped with a festive Wholly Salsa Red Pepper Mango dip and then makes an even easier delicious grilled pineapple treat for dessert!
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Simple Grilled Salmon with Zucchini and Squash
4 6-ounce skinless salmon filets
2 tablespoons olive oil, divided
Salt and pepper, to taste
1 medium summer squash, cut on the bias into 1-inch thick slices
1 zucchini, cut on the bias into 1-inch thick slices
1/2 cup Wholly Salsa Red Pepper Mango dip
1.Preheat a grill pan over medium-high heat.
2.Drizzle 1 tablespoon olive oil over both sides of the salmon fillets and season with salt and pepper. Place salmon on grill and cook 4-5 minutes per side, turning once, for medium. Remove from grill and reserve.
3.In a large bowl toss to combine squash and zucchini slices, 1 tablespoon olive oil, salt and pepper. Grill vegetables until tender and lightly charred, about 2 minutes per side.
4.Serve grilled vegetables and salmon with Wholly Salsa Red Pepper Mango dip.
Serves: 4
