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

Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

Ingredients

  • 4

    (6 ounce) salmon Filets

  • 3

    tablespoons extra-virgin olive oil, divided

  • 3/4

    teaspoon kosher salt, divide

  • 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

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: