Lisa Hubbard
Hands-On Time
20 Mins
Total Time
20 Mins
Other Time
Serves 4

How to Make It

Step 1

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

Step 2

Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat.

Step 3

Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.

Step 4

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.

Step 5

Add the zucchini and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.

Step 6

Serve the zucchini with the salmon and vinaigrette.

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