Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle

Slow-roasting salmon brings out its creamy texture (and makes it easy to cook perfectly), which is complemented by crunchy, crispy-briny[ olive crumbs.]

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

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
  • SET UP: Preheat the oven to 250 degrees F. Oil a 5-quart baking dish.

  • 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.

  • 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.

  • 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.


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