Salmon and Zucchini With Shallot Vinaigrette

(Recipe and photo from: Real Simple)

Serves 4 | Hands-On Time: 20m | Total Time: 20m Ingredients

  • 1 shallot, finely chopped
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons plus 1 teaspoon olive oil
  • kosher salt and black pepper
  • 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
  • 1 1/2 pounds medium zucchini (about 3), cut into thin sticks

Directions

  1. In a small bowl, combine the shallot, vinegar, dill, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; set aside.
  2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the zucchini and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes. Serve with the salmon and the vinaigrette.

Lately I’ve been all about the quick, yet delicious dinners. Last night’s dinner is coming up soon.