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Photo: Iain Bagwell; Styling: Cindy Barr

Michael Symon's Grilled Salmon and Zucchini Salad

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.

Cooking Light AUGUST 2013

  • Yield: Serves 4


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 379
  • Fat: 22.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 11.2g
  • Polyunsaturated fat: 4g
  • Protein: 38.2g
  • Carbohydrate: 4.8g
  • Fiber: 1.6g
  • Cholesterol: 89mg
  • Iron: 1.4mg
  • Sodium: 461mg
  • Calcium: 50mg

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Michael Symon's Grilled Salmon and Zucchini Salad Recipe