Dishing Up the Dirt

Grilled Salmon & Tomatoes with Herb Yogurt

It’s peak season for all of my summer favorites. The zucchini (which I know many of you are probably sick of by now) are still going off, and the tomatoes are sweeter than ever. It’s also salmon season in our neck of the woods which makes firing up the grill with all of the high summer produce extra easy. This dish is perfect for the long weekend ahead because you can pretty much cook everything outside. And while I made this with salmon, this same combination of grilled veggies, a grilled protein (think steak, chicken, pork or even duck) would be great with the herb yogurt sauce.  If you’re swimming in tomatoes and zucchini this is the dish for you! I hope you all enjoy it as much as we do. Cheers to the summer bounty that just keeps on giving!!


Grilled Salmon & Tomatoes with Herb Yogurt

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 4

Yogurt Sauce
  • 1 large clove of garlic, minced
  • 1/2 cup chopped dill
  • 1/2 cup chopped parsley
  • 1 cup whole milk plain yogurt
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon honey
  • pinch of crushed red pepper flakes
  • salt and pepper to taste
  • 1 cup uncooked farro, wheat berries or rice
  • 3 cups chicken stock or water
  • 1 bay leaf
  • pinch of salt
Salmon & Veggies 
  • 4 (6-8 ounce ) skin on salmon fillets
  • 4 tablespoons olive oil, divided
  • salt and pepper
  • 1 pint cherry tomatoes
  • 2 medium small zucchini, sliced into small rounds


  1. Prepare the yogurt sauce by combining all the ingredients in a small food processor or blender. Blend until smooth and creamy. Taste for seasonings and adjust as needed. Set aside.
  2. Place your grain of choice in a pot with the broth (or water) bay leaf and salt. Bring to a boil. Reduce the heat to low, cover and cook until the grain is tender. About 1 hour (for farro or wheat berries) the time will be different depending on what type of grain you use. Drain and discard the bay leaf.
  3. Heat an outdoor grill to high heat. Generously coat your salmon with 2 tablespoons (or a tad more) of the oil. Season with salt and pepper. Place the salmon skin side down on the grill , close the lid and cook for 6-8 minutes. Flip the salmon and cook for an additional 1-2 minutes or until a thermometer registers 130F (for medium-rare)
  4. In a bowl toss cherry tomatoes and zucchini with the remaining 2 tablespoons of oil. Season with salt and pepper. Skewer your cherry tomatoes on pre soaked bamboo skewers. Place the tomatoes directly on the grill and cook, flipping twice, until lightly charred and slightly burst. About 3 minutes total. At the same time add your zucchini in a single layer directly on the grill grates. Cook until lightly charred on both sides (about 3 minutes per side).
  5. Divide your cooked grain between bowls. Top with the salmon, tomatoes and zucchini. Drizzle with the dressing and enjoy!


*Use this recipe as a guide. Adjust measurements and ingredients as necessary.

Leave a Reply

2 thoughts on “Grilled Salmon & Tomatoes with Herb Yogurt

  1. foodfundinc says:

    thanks for sharing wonderful recipe
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  2. Peter Dowd says:

    This recipe was fabulous!! The yogurt sauce pulls everything together. We aren’t big fans of dill so we went with basil which is still going strong in the herb garden. To my palate, basil is sweeter than dill so I skipped the honey.

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