Autumn Salad
Autumn Salad requires approximately 45 minutes from start to finish. This gluten free recipe serves
Broiled Salmon with Baby Zucchini and Squash Salad
Ingredients
- 4 6-ounce skinless salmon fillets
- Kosher salt, freshly ground pepper
- 2 tablespoons olive oil
- 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
Instructions
Broiled Salmon with Baby Zucchini and Squash Salad serves 8 original recipe by Bon Appetit.
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