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Salmon and Zucchini With Shallot Vinaigrette

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



  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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.