Rating: 3 stars
307 Ratings
  • 5 star values: 94
  • 4 star values: 36
  • 3 star values: 41
  • 2 star values: 82
  • 1 star values: 54
Kate Merker

Gallery

Credit: Lisa Hubbard

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the shallot, vinegar, dill, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.

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  • 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.

Nutrition Facts

361 calories; fat 22g; saturated fat 3g; cholesterol 90mg; sodium 568mg; protein 34g; cholesterol 7g; sugars 3g; fiber 2g; iron 2mg; calcium 45mg.
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