Ingredients

• 1 tablespoon shallot
• 2 tablespoons fresh dill weed
• 2 medium crookneck squash
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1 pound salmon fillets
• 1/4 teaspoon salt

Preparation

1. Chop shallot and dill weed. Cut squash into thin sticks 1/4″ x 2-1/2″.
2. In a salad dressing bottle, combine shallot, dill weed, vinegar, 2 tablespoons olive oil and 1/4 teaspoon pepper. Set aside.
3. Rub salmon fillet with oil and season with pepper. Spray a nonstick skillet with cooking spray and heat over medium heat. Add salmon fillet, skin side down, and cook for 3-5 minutes; turn and cook 3-5 minutes or until cooked through and opaque.
4.  In a separate skillet heat 1 tablespoon olive oil over medium-high heat. Add crookneck squash, salt and 1/4 teaspoon pepper. Stir-fry for 3-4 minutes until squash is tender-crisp.
5. Remove skin from salmon filet and cut fillet into 4 portions. Arrange salmon and squash on a serving plate. Drizzle with vinaigrette and serve.

Helpful hints

• Use any variety of summer squash.
• Serve with steamed rice to complete the meal.
• Salmon is a great source of omega-3 fatty acids.
• Adjust the fish portion to match your meal plan if you are on a lower protein diet.