Slow-roasting salmon brings out its creamy texture (and makes it easy to cook perfectly), which is complemented by crunchy, crispy-briny olive crumbs.
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 451
- Total Fat
- 23 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 112 milligrams
- Sodium
- 586 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 1 grams
- Protein
- 50 grams
- Sugar
- 1 grams
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.
