Name: Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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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Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle

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