Grilled Salmon with Lime-Honey Glaze and Roasted Vegetables

1.Preheat the oven to 425°F (220°C).

2.In a large bowl, combine zucchini slices, halved mushrooms, and trimmed green beans. Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, and half of the minced garlic. Toss to coat evenly.

3.Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and lightly caramelized.

4.While vegetables roast, prepare the lime-honey glaze. In a small bowl, whisk together honey, lime zest, lime juice, remaining minced garlic, smoked paprika, and 1 tablespoon olive oil. Season with a pinch of salt and pepper.

5.Preheat a grill or grill pan over medium-high heat. Pat salmon fillets dry with paper towels and season both sides with salt and pepper.

6.Brush the salmon fillets generously with the lime-honey glaze on both sides.

7.Place the salmon on the hot grill, skin side down. Grill for about 4-5 minutes per side, brushing with additional glaze once more after flipping, until the salmon is opaque and flakes easily with a fork.

8.Remove salmon from the grill and let rest for 2 minutes.

9.Arrange the roasted vegetables on serving plates. Place a grilled salmon fillet on top of each plate.

10.Garnish with fresh avocado slices and sprinkle with fresh cilantro or parsley leaves for a bright finish.

11.Serve immediately, optionally with lime wedges on the side for extra zing.