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.

How to Make It

Step 1

Preheat grill or grill pan to high heat.

Step 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.

Step 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.

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Ratings & Reviews

ahatfield's Review

ahatfield
August 04, 2013
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.

This simple dish is in my regular rotation.

ErinWard
June 04, 2015
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.

daneanp's Review

ereeka80
December 03, 2013
Surprisingly good - DD will simply not eat zucchini however. I added garlic powder to the fish with the salt and pepper. Served with roasted garlic couscous.

LDombeck's Review

power4211
October 14, 2013
Good, light meal. I wasn't blown away like I thought I would, but still good. Fast too!

power4211's Review

daneanp
August 25, 2013
This was very simple and amazingly delicious. I loved the zucchini salad and made this as directed.

nanasanger's Review

nanasanger
August 20, 2013
N/A

ereeka80's Review

LDombeck
August 14, 2013
The zucchini salad elevated this dish to taste elegant. Yet, it's so simple and fast. I didn't have almonds so I used walnuts instead. Delicious.

megdawg517's Review

chmcnamara
August 13, 2013
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.

lisacleveland's Review

megdawg517
July 29, 2013
Very good, added cucumber to the salad along with a side of wild rice.

Douglasbranch's Review

Douglasbranch
July 27, 2013
Delicious. I added a bit of garlic to the zucchini salad and was glad to have done so. I didn't have quite enough fresh dill so rounded it out with fennel leaves. This, too, seemed like a good idea.