This is an elegant dish that is also quick and light. The components come together easily and the bright flavors are perfect for summer! If you can find wild salmon, it's wonderful in this dish.
Technique tip: Make sure your pan is good and hot. This will create an even, golden sear on the fish.
For the sauce:
In a saucepan over medium-high heat, add the onion, white wine, vinegar and dill bunch. Lower heat to a simmer and let cook until reduced in volume by about 3/4.
Once reduced, slowly stir in the cream and continue to simmer the mixture until very thick. Remove and discard the onion and dill bunch. Remove from heat and slowly whisk in the cubed butter then stir in the chopped dill. Season with salt and pepper to taste.
For the squash:
Slice the zucchini and squash into quarters lengthwise. Cut out the seeds (like you would with a cucumber). Cut the spears into 1/2-inch cubes.
Heat a thin layer of oil in a pan over medium-high heat. Add the zucchini and squash cubes and sauté for 2-3 minutes. Season with salt and pepper. Remove the cooked zucchini to a plate and cover with foil to keep warm.
For the salmon:
Add a little more oil to the pan and heat over a high flame. Season the salmon with salt and ground pepper. Place the salmon into the pan flesh side down and cook for 2-3 minutes. When golden on one side and nearly cooked through, flip the salmon over and add 2 tablespoons butter to the pan. With a spoon use the melted butter to baste the fish for about 20 seconds. Remove from pan and set aside.
Divide the squash among four plates. Top the squash with the salmon fillets. Give each a squeeze of lemon and top with the dill cream sauce.