If you prepare on a grill pan, it takes only 10 minutes from start to finish. On an outdoor grill, total prep plus cook time still clocks in at around 20 minutes.
4 (6-ounce) salmon fillets
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 cups thinly sliced zucchini (about 2 small)
1/4 cup chopped fresh dill
1/4 cup sliced almonds, toasted
How to Make It
Preheat grill or grill pan to high heat.
Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.
Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Place 1 fillet on each of 4 plates. Top each serving with about 2/3 cup salad; sprinkle each serving with 1 tablespoon almonds.
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Fantastic, simple recipe that tastes more complex that you'd expect. I made the mistake of making the zucchini salad a little early, and it gets a little watery, but if you made it right as the salmon was going on the grill, it would be perfect. It was still fantastic, even with the mistake.
I use my spiralizer or vegetable peeler to make zucchini ribbons. So good! But don't dump the sauce on the plate, just let it soak for a few minutes while the salmon is on the grill then plate just the zucchini. Otherwise the lemon is overpowering.
This recipe just came out in this month's issue but I've already made it twice, and will definitely make it again! I was so fast and easy, and a great way to use my zucchini from the garden. I was skeptical about the raw zucchini but it was great. I have a serious aversion to dill (pickles, blech!!) so I substituted basil the first time I made this, and tarragon the second time, and both worked wonderfully.