What you'll need for Salmon

• 4, 10-oz. (1.5-inch thick) salmon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse salt
• 1 teaspoon ground peppercorn
• Dill weed sprigs

Salmon Preparation

Heat olive oil in a large skillet over medium-high heat for one minute. Season the flesh side of the salmon with salt and peppercorn. Add to the pan, skin-side down. To get super-crispy skin, cook the salmon for about five minutes. Flip salmon and cook until flesh side is nicely seared, one to two minutes. Distribute salmon to each plate. Garnish with dill weed.

What you'll need for Dill Pesto

• 1/2 cup olive oil
• 1/2 cup chopped fresh dill weed
• 1/2 cup chopped cilantro
• 2 tablespoons roasted pine nuts
• 2 tablespoons lime juice
• 2 cloves garlic

Dill Pesto Preparation

In a food processor or blender, add 1/2 cup olive oil, blending until pesto texture is reached (pulsate 6-8 times). Add 2 tablespoons per plate.

What you'll need for Sautéed Yellow Squash and Zucchini

• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1 tablespoon extra virgin olive oil
• 1/4 cup white wine
• 1/8 teaspoon lemon zest

Sautéed Yellow Squash and Zucchini Preparation

Heat olive oil in a large skillet over medium-high heat for one minute. Add vegetables and lemon pepper, sauté for two minutes. Add wine and lemon zest and sauté for two more minutes. To keep vegetables firm, cook no longer than five minutes.

Serving & Nutrition Info

• Makes 6 servings
• 57 grams of protein, 4 grams of carbs and 35 grams of fat/serving

Caloric and nutrition values obtained from nutritiondata.com.