Salmon and Zucchini With Shallot Vinaigrette

Salmon and zucchini
Lisa Hubbard
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Serves 4
preparation
20
minutes
cooking
20
minutes
other
0
minutes

Ingredients

1
shallot, finely chopped
2
tablespoons
rice vinegar
2
tablespoons
chopped fresh dill
3
tablespoons
plus 1 teaspoon olive oil
kosher salt and black pepper
1 1/4
pounds
skinless salmon fillet, cut into 4 pieces
1 1/2
pounds
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.
Kate Merker
August 2010

Nutritional Information

  • Per Serving
  • Calories 361
  • Fat 22 g
  • Sat Fat 3 g
  • Cholesterol 90 mg
  • Sodium 568 mg
  • Protein 34 g
  • Cholesterol 7 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 45 mg
What does this mean? See Nutrition 101.

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