Slow-Cooked Salmon with Olive-Bread Crumb Sprinkle

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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