Salmon and Zucchini With Shallot Vinaigrette
Serves 4|
Hands-On Time:
|
Total Time:
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
- In a small bowl, combine the shallot, vinegar, dill, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
- Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat.
- Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
- Add the zucchini and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.
- Serve the zucchini with the salmon and vinaigrette.
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
.
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Quick Tip
This recipe is just as tasty with halibut, Pacific cod, tilapia, or shrimp.
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