Ingredients

• Extra-virgin olive oil, for the dish
• 1 medium zucchini
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• Kosher salt and freshly ground black pepper
• 1 (2-pound) center-cut salmon fillet (preferably wild), with skin
• 1 teaspoon grated lemon zest
• 2 tablespoons unsalted butter, melted
• 3 tablespoons finely chopped kalamata olives (about 10 olives)
• 1 teaspoon finely chopped fresh thyme
• 1/2 cup panko bread crumbs

Instructions

1. SET UP: Preheat the oven to 250 degrees F. Oil a 5-quart baking dish.
2. MARINATE THE ZUCCHINI: Thinly slice the zucchini into rounds. Toss with the lemon juice and 1/2 teaspoon salt and a couple turns of pepper. Layer the zucchini in the prepared dish, slightly overlapping the slices; the zucchini should just cover the bottom of the dish.
3. PREP THE SALMON: Rub the salmon with the lemon zest, 3/4 teaspoon salt, and a couple turns of pepper. Put the salmon on top of the zucchini, skin-side down. Stir together the butter, olives, and thyme and spread over the salmon. Sprinkle the panko over the olives.
4. COOK THE SALMON: Bake the salmon until it's firm and just cooked through, 25 to 30 minutes. Turn the broiler to high and broil the salmon 2 to 3 inches from the heat until the panko is browned, about 1 minute.