Season salmon with salt and pepper. Heat oil in a frypan and cook, skin side down, for 5 minutes or until cooked 3/4 way through.
Add zucchini to pan and saute, stirring occasionally until just tender. Turn over fish and cook a further 2 minutes.
Heat Sacla Green Asparagus Sauce in a saucepan and spoon onto serving plates. Top with salmon and sauteed zucchini. Sprinkle with dill and serve with lemon wedges.
