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Recipe Summary test

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to medium-high heat (or heat a large skillet over medium-high). Coat the salmon with EVOO and season. Grill, covered, about 3 minutes. Flip and grill until just cooked through, about 2 minutes more.

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  • Meanwhile, in a large bowl, whisk together the EVOO, lime zest, 2 tbsp. lime juice, the parsley and garlic. Add the squash and ricotta salata; toss gently and season. Serve the salad with the salmon.

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