• 4servings
  • 25minutes
  • 335calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C
MineralsNatrium, Manganese, Iron, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 loaf(s) (round) country or sourdough bread

  2. 4 (6 ounces each) center-cut skinless salmon fillets

  3. Salt

  4. Pepper

  5. 1 large zucchini , trimmed

  6. 2 tablespoon(s) water

  7. 1 large yellow squash , cut into very thin half-moons

  8. 1/2 teaspoon(s) pure honey

  9. 1 tablespoon(s) olive oil

  10. 1 teaspoon(s) olive oil , for salad

  11. 1 lemon

  12. 1 tablespoon(s) chopped fresh dill , plus additional for garnish

Instructions Jump to Ingredients ↑

  1. With serrated knife, cut top off bread. Cut two horizontal 1/2-inch-thick slices from loaf, then cut off crusts. With rolling pin, roll slices to 1/4-inch thickness. Cut each slice in half and trim to match dimensions of skin sides of salmon fillets. Reserve leftover bread for another use. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on salmon. Press 1 bread slice onto skin side of each fillet.

  2. With vegetable peeler, peel zucchini into wide ribbons. In 12-inch nonstick skillet, heat water to boiling on high. Add yellow squash and zucchini and cook 2 minutes or until just tender, gently stirring. Transfer to large bowl and toss with honey. Wipe skillet dry.

  3. In skillet, heat 1 tablespoon oil on medium 1 minute. Add salmon, bread sides down, in single layer. Cook 7 minutes or until bread is golden brown. With spatula, carefully turn salmon over and cook 4 minutes longer or until salmon just turns opaque in center.

  4. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. Gently stir into squash mixture along with dill, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1 teaspoon oil.

  5. To serve, divide salmon and squash mixture among 4 dinner plates. Garnish with additional dill.


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