Salmon and Summer Squash with Dill Vinaigrette


Serving Size:
3 ounces salmon + 1/2 cup squash

    Diet Types:
  • Diabetes
  • Dialysis
  • Higher Potassium


  • 1 tablespoon shallot
  • 2 tablespoons fresh dill weed
  • 2 medium crookneck squash
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1 pound salmon fillets
  • 1/4 teaspoon salt


  1. Chop shallot and dill weed. Cut squash into thin sticks 1/4″ x 2-1/2″.
  2. In a salad dressing bottle, combine shallot, dill weed, vinegar, 2 tablespoons olive oil and 1/4 teaspoon pepper. Set aside.
  3. Rub salmon fillet with oil and season with pepper. Spray a nonstick skillet with cooking spray and heat over medium heat. Add salmon fillet, skin side down, and cook for 3-5 minutes; turn and cook 3-5 minutes or until cooked through and opaque.
  4.  In a separate skillet heat 1 tablespoon olive oil over medium-high heat. Add crookneck squash, salt and 1/4 teaspoon pepper. Stir-fry for 3-4 minutes until squash is tender-crisp.
  5. Remove skin from salmon filet and cut fillet into 4 portions. Arrange salmon and squash on a serving plate. Drizzle with vinaigrette and serve.

Helpful hints

  • Use any variety of summer squash.
  • Serve with steamed rice to complete the meal.
  • Salmon is a great source of omega-3 fatty acids.
  • Adjust the fish portion to match your meal plan if you are on a lower protein diet.

Nutrients per serving

Calories 260

Protein 25 g

Carbohydrates 2 g

Fat 17 g

Cholesterol 51 mg

Sodium 188 mg

Potassium 670 mg

Phosphorus 324 mg

Calcium 55 mg

Fiber 0.9 g

Kidney and kidney diabetic food choices

  • 3 meat
  • 1 vegetable, medium potassium

Carbohydrate choices


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