Broiled Salmon and Sauteed Squash and Spinach

So I thought that although I'm not doing anything really special with the vegetables that doesn't mean that I shouldn't include the recipes for the rest of the stuff.

This is a pretty easy, standard meal, Chris and I made it with Steelhead tail. This is how we almost always make veggies unless we are roasting them. The salmon recipe calls for "Fines Herbs" we just left this out, thinking that the dill would be sufficient. We were pretty happy with it! We didn't make any tartar sauce, but it would have been a great addition.

Bottom Line: 3.6 Stars (Solid, but not great)
Ingredients
1 clove garlic, chopped
2 tablespoons olive oil
4 (6 ounce) salmon fillets
1/2 cup butter
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/4 cup white wine
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 1/2 teaspoons fines herbs
1/4 cup chopped fresh dill

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
2. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
3. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
4. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

For the veggies:

Heat 1-2 tbs olive oil and saute 1/3-1/2 yellow onion till glassy. 

Add 2 cloves minced garlic. 

Add sliced squash, salt and pepper and saute till almost cooked through. 

Then add spinach, saute till wilted. Add a splash of red wine vinegar and serve.