Source: EatingWell.com 

Ingredients:

• 3 tablespoons mayonnaise 
• 3 tablespoons Dijon or whole-grain mustard
• 1 tablespoon finely chopped fresh dill
• 1 1/2 pounds center-cut skinless salmon fillet 
• 2 medium zucchini, trimmed, sliced lengthwise 1/4inch thick 
• 2 tablespoons extra-virgin olive oil, divided 
• 1/2 teaspoon kosher salt, divided
• 1 large red onion, cut into 1/4-inch-thick wedges 
• 1 pint cherry tomatoes 

Instructions:

1. Soak a cedar plank for 30 minutes to 1 hour  
2. Prepare grill for indirect grilling: preheat to High on one side, and leave the heat off on the other. 
3. Combine mayonnaise, mustard and dill in a small bowl. 
4. Remove the plank from the water and pat dry. Place the salmon, skinned-side down, on the plank. Spread the salmon with the mayonnaise mixture. Top with dill fronds, if desired. 
5. Place the salmon on the plank on the side of the grill that’s turned off. Grill, with the lid closed, until the salmon begins to flake when tested with a fork, about 1 hour and 10 minutes. Remove the salmon and the plank; tent with foil to keep warm. 
6. Turn all of the grill burners to medium-high heat. 
7. Brush zucchini with 1 tablespoon oil.Toss tomatoes and onion with 1 tablespoon oil. Grill the tomatoes and onion, stirring occasionally, until the onion softened and the tomatoes burst. Grill the zucchini, turning once, until marked and tender, 2 to 3 minutes per side. 
8. Serve the salmon with the vegetables. Garnish with more dill, if desired. 

Nutrition Facts:

Per serving 3oz. salmon+ 3/4c vegetables: