4 (6 oz) salmon fillets
3 Tbsp olive oil, divided
¾ tsp salt, divided
½ tsp pepper, divided
3 cups thinly sliced zucchini (about 2 small)
¼ cup chopped fresh dill
¼ cup sliced almonds, toasted
Preheat grill to high heat. Drizzle fillets with 1 Tbsp oil and sprinkle with half the salt and pepper. Grill about 5 minutes, turning once, to desired doneness.
Grate lemon rind to equal 1 ½ tsp and squeeze juice to equal 2 Tbsp. Combine rind, juice, remaining olive oil, salt and pepper with the zucchini and dill. Toss to coat. Divide among four plates, top with salmon and sprinkle with almonds.
Nutrition Information: 379 calories, 23 g fat, 38 g protein, 5 g carbohydrates, 16 g fiber, 461 mg sodium