Get your entree and salad in one meal! Make this dish in a grill pan or on an outdoor grill (which will clock prep plus cook time in at around 20 minutes). This recipe was adapted from Michael Symon’s Grilled Salmon and Zucchini Salad. Food styling & photography by Nicole Gaffney.
Step 1 Preheat grill or grill pan to high heat.
Step 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.
Step 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. Divide salad between 4 plates. Top each salad with fillet. Sprinkle each serving with 1 tablespoon almonds.