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

Directions

Step 1: Preheat the oven to 250 degrees

Step 2: Oil a 5-quart baking dish.

Step 3: Marinate the zucchini:

Step 4: Thinly slice the zucchini into rounds.

Step 5: Toss with the lemon juice and 1/2 teaspoon salt and a couple turns of pepper. Let sit for about 10 minutes.

Step 6: Layer the zucchini in the prepared dish, slightly overlapping the slices; the zucchini should just cover the bottom of the dish.

Step 7: For the salmon:

Step 8: Rub the salmon with the lemon zest, 3/4 teaspoon salt, and a couple turns of pepper.

Step 9: Put the salmon on top of the zucchini, skin-side down.

Step 10: Stir together the butter, olives, and thyme and spread over the salmon.

Step 11: Sprinkle the panko over the olives.

Step 12: Bake the salmon until it's firm and just cooked through, 25 to 30 minutes.

Step 13: Turn the broiler to high and broil the salmon 2 to 3 inches from the heat until the panko is browned, about 1 minute.

Step 14: Option:  Top with a little feta after coming out of the broiler.