In a small bowl, combine the shallot, vinegar, dill, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper. Set aside.

Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium heat.

Season the salmon with 1/2 teaspoon salt & 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.

Add the zucchini and 1/4 teaspoon each salt and pepper. Cook, tossing frequently, until just tender, 3 to 5 minutes.

Serve the zucchini with the salmon and vinaigrette.