In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.
In a bowl, combine the lime juice, oil, zucchini and jalapeno. Season with salt and pepper.
On a large serving plate, spread the sour cream. Flake the chilled salmon and place on the sour cream. Garnish with the zucchini topping and sprinkle with the dill.
Serve with toasted bagels or a green salad for a complete but light meal.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.