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Broiled Salmon with Baby Zucchini and Squash Salad

Broiled Salmon with Baby Zucchini and Squash Salad

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  • 4 6-ounce skinless salmon fillets
  • Kosher salt, freshly ground pepper
  • 1 pound mixed baby summer squash, such as zucchini, pattypan, or yellow squash, halved or quartered lengthwise
  • 2 tablespoons fresh lemon juice
  • 1/4 cup coarsely chopped fresh mint leaves
  • 1 tablespoon chopped fresh chives

Recipe Preparation

  • Preheat the broiler. Season salmon with salt and pepper and place on a foil-lined rimmed baking sheet. Broil until browned, crisp, and cooked through, 5–7 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook until browned and cooked through, about 5 minutes. Add lemon juice, mint, and chives. Season with salt and pepper.

  • Divide squash among plates and top with salmon.

Recipe by The Bon Appétit Test Kitchen,Photos by Maria del Mar Sacasa

Nutritional Content

1 serving contains: Calories (kcal) 330 Fat (g) 18 Saturated Fat (g) 3 Cholesterol (mg) 95 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 37 Sodium (mg) 200Reviews Section

Watch the video: Salmon with steamed zucchini and Italian potato salad


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