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.
  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. SET UP: Preheat the oven to 250 degrees F. Oil a 5-quart baking dish.
  2. 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.
  3. 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.
  4. 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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