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Herb-Crusted Salmon with Grilled Zucchini and Tomato Salad Recipe

Name: Herb-Crusted Salmon with Grilled Zucchini and Tomato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 salmon fillets (6 ounces each); 2 medium zucchinis; 3 medium tomatoes; 1/2 cup plain Greek yogurt; 1 tablespoon lemon juice; 2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh parsley; 1/4 teaspoon dried oregano; 1/4 cup toasted almonds, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 clove garlic, minced

Stashcook

This is a yummy fish dish with veggies. You grill salmon with herbs on it. You also grill zucchini and mix it with tomatoes. Then you put a cool yogurt sauce on top. It's good for dinner and not too hard to make.

Ingredients

4 salmon fillets (6 ounces each)

2 medium zucchinis

3 medium tomatoes

1/2 cup plain Greek yogurt

1 tablespoon lemon juice

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh parsley

1/4 teaspoon dried oregano

1/4 cup toasted almonds, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons extra virgin olive oil

1 clove garlic, minced

Method

Preheat your grill or grill pan over medium-high heat.

Wash and dry the zucchinis and tomatoes. Cut the zucchinis lengthwise into 1/2-inch thick slices. Cut the tomatoes into wedges.

In a small bowl, mix together the Greek yogurt, lemon juice, half of the dill, and garlic. Set aside.

In another small bowl, combine the remaining dill, parsley, oregano, salt, and pepper.

Brush the salmon fillets with olive oil and press the herb mixture onto the top of each fillet.

Place the salmon, herb side down, on the grill. Cook for about 4 minutes, then flip and cook for another 3-4 minutes or until the salmon is cooked through and flakes easily.

While the salmon is cooking, grill the zucchini slices for about 2-3 minutes per side, until they have grill marks and are slightly tender.

To assemble the salad, toss the grilled zucchini with the tomato wedges and half of the toasted almonds.

Serve each salmon fillet with a portion of the zucchini and tomato salad. Drizzle the yogurt sauce over the salmon and vegetables.

Garnish with the remaining toasted almonds and enjoy!

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