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Michael Symon's Grilled Salmon and Zucchini Salad

Photo: Iain Bagwell; Styling: Cindy Barr
Yield Serves 4
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.

Ingredients

  • 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
  • 1 lemon
  • 3 cups thinly sliced zucchini (about 2 small)
  • 1/4 cup chopped fresh dill
  • 1/4 cup sliced almonds, toasted

Nutrition Information

  • calories 379
  • fat 22.7 g
  • satfat 3 g
  • monofat 11.2 g
  • polyfat 4 g
  • protein 38.2 g
  • carbohydrate 4.8 g
  • fiber 1.6 g
  • cholesterol 89 mg
  • iron 1.4 mg
  • sodium 461 mg
  • calcium 50 mg

How to Make It

  1. Preheat grill or grill pan to high heat.

  2. 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.

  3. 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.