Grilled Salmon and Zucchini Salad

So this was an interesting use of zucchini. For all my friends who garden and have WAY too many zucchinis in the summer and you have no idea what to do with it...THIS recipe is it.

I'm so making this for Sunday dinner at some point...The key is to not over do the dill. I think dill is like rosemary in that sense...you can use too much.

I put the salmon in the oven instead of the grill, for no other reason other than I didn't read the recipe. Even though the title says GRILL.

Make this recipe. You won't regret it. 379 calories per serving and GOOD fats in the salmon.

Grilled Salmon and Zucchini Salad
Recipe from Cooking Light

Serves 4
379 calories per serving

4 (6 oz) salmon fillets
3 T extra virgin olive oil, divided
3/4 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 lemon
3 c thinly sliced zucchini
1/4 c chopped fresh dill
1/4 c sliced almonds, toasted

Preheat grill (or oven in my case) to high heat.

Drizzle fillets with 1 T oil. Sprinkle with salt and pepper. Arrange on the grill; grill 5 minutes or until desired degree of doneness, turning once.

Grate lemon rind to equal 1 1/2 tsp; squeeze juice to equal 2 T. Combine rind, juice, remaining 2 T oil, remaining salt and pepper, zucchini, and dill in a bowl, toss gently to coat.  Place 1 fillet on each 4 plates. Top each serving with about 2/3 c salad; sprinkle each serving with 1 T almonds.