The sun may be setting on summer, but that won't keep us from wringing every last drop we can out of these last warm days. This tender salmon with summer vegetables is the perfect way to say sayonara to the season. Simply grilled corn on the cob, red onion, tomato, and zucchini are perfectly complemented by a basil pesto aioli for a meal that's light, healthy, and satisfying.
Shuck corn, rinse, and halve. Halve Roma tomatoes lengthwise. Trim zucchini ends and halve lengthwise. Trim onion top, peel, and cut into quarters, leaving root intact to hold wedges together. Rinse salmon, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Prepare the Pesto Aioli
Combine mayonnaise and basil pesto in a small bowl. Season with a pinch of salt and pepper and set aside.
Grill the Salmon
Heat a grill pan or outdoor grill over medium-high heat and spray with cooking spray. Place salmon on grill and cook 4-5 minutes per side, or until salmon is well-browned and reaches a minimum internal temperature of 145 degrees. Transfer to a plate, loosely cover with foil, and let rest 5 minutes.
Grill the Vegetables
Combine zucchini, tomatoes, and red onions in a medium mixing bowl. Drizzle vegetables with 2 tsp. olive oil and season with ½ tsp. salt and ¼ tsp. pepper. Add vegetables, including corn, to grill, cut side down, and grill 4-5 minutes on each side, or until well-browned and tender. Corn may require additional cooking time.
Plate the Dish
Add a serving of vegetables to a plate and serve with salmon. Serve pesto aioli on salmon or on side.