Zesty Grilled Salmon with Zucchini Pepper Sauce

1. Preheat grill to medium.
2. Process the chopped peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon pepper and chillies in a food processor or blender until smooth; set aside.
3. Coat zucchini on both sides with olive oil spray, then sprinkle both zucchini and salmon pieces with the remaining pepper.
4. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned. Should take about 3-5 minutes
5. Take the squash off the grill and transfer to a cutting board. When it is cool enough to handle, slice into 1/2-inch pieces.
6. Take the zucchini and toss in a bowl with reserved sauce.
7. Divide the squash among 4 plates along with a piece of salmon.

1 serving:
Calories: 260
Protein: 31g
Carbs: 9g (3g sugars, 4g fibre)
Fat: 12g