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1 small zucchini, halved lengthwise and thinly sliced
1 shallot, thinly sliced
1 tablespoon butter, cut into pieces
1/4 teaspoon dried dill weed
1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
coarse salt and ground pepper
1 skinless salmon fillet (6 to 8 ounces)
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