Salmon and Zucchini With Shallot Vinaigrette

salmon-zucchini
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 361 calories
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 90 mg
    • Sodium 568 mg
    • Protein 34 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 45 mg
  • August 2010

Ingredients

  1. Check 1 shallot, finely chopped
  2. Check 2tablespoons rice vinegar
  3. Check 2tablespoons chopped fresh dill
  4. Check 3tablespoons plus 1 teaspoon olive oil
  5. Check kosher salt and black pepper
  6. Check 1 1/4pounds skinless salmon fillet, cut into 4 pieces
  7. Check 1 1/2pounds medium zucchini (about 3), cut into thin sticks

Directions

  1. In a small bowl, combine the shallot, vinegar, dill, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat.
  3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  4. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  5. Add the zucchini and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.
  6. Serve the zucchini with the salmon and vinaigrette.