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Salmon and Zucchini Salad

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Salmon and Zucchini Salad

A fresh, simple, and grain-free menu idea for your next grilling night.
1 from 1 vote
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Course: Main Course, Salad
Cuisine: American
Keyword: Salmon and Zucchini Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 383kcal


  • 2 medium zucchini
  • 12 ounce salmon
  • 3 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 medium lemon
  • 1 cup basil, fresh
  • 1/4 cup almonds, sliced

Serve With

  • 4 medium peach


  • Preheat grill, or grill pan to high heat.
  • Thinly slice zucchini, set aside, covered.
  • Drizzle fillets with 1 tablespoon of olive 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.
  • 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 of black pepper, zucchini, and lightly chopped basil, in a bowl; toss gently to coat. Top each serving with 2/3 cup of salad, and sprinkle with 1 tablespoon almonds. Serve sliced peaches on the side.
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Calories: 383kcal | Carbohydrates: 21g | Protein: 22g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 501mg | Fiber: 5g | Sugar: 16g

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