Name: Broiled Salmon with Baby Zucchini and Squash Salad
Cook time: 20 minutes
Yield: Servings
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

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