Salmon and Zucchini With Shallot Vinaigrette

Salmon and zucchini
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2010

Nutritional Information

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

Quick Tip

Halibut
This recipe is just as tasty with halibut, Pacific cod, tilapia, or shrimp. 

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