Salmon and Zucchini With Shallot Vinaigrette

Ingredients: 

1 shallot, finely chopped

2 tablespoons rice vinegar

1 tablespoons chopped fresh sage

3 tablespoons plus 1 teaspoon olive oil

kosher salt and black pepper

1 1/4 pounds skinless salmon fillet, cut into 4 pieces

1 1/2 pounds medium zucchini (about 3), cut into thin sticks

Directions:

1. In a small bowl, combine the shallot, vinegar, sage, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.

2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat

3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side.

4. Add the zucchini and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.
5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.

6. Serve the zucchini with the salmon and vinaigrette