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.