Breaded salmon with olives in the oven

Ingredients:

• 1 medium zucchini
• 1 tbsp freshly squeezed lemon juice (from about half a lemon)
• 1 salmon fillet (center part) weighing 900 g, with skin
• 1 tsp. grated lemon zest
• 2 tablespoons unsalted butter, melted
• 3 tablespoons finely chopped Kalamata olives (about 10)
• 1 teaspoon finely chopped fresh thyme
• 0.5 tbsp. panko breadcrumbs

Preparation:

1. Preheat oven to 120°C. Grease a 5-quart baking dish with vegetable oil.
2. Marinate the zucchini:
   
   Slice the zucchini into thin rounds. Toss with lemon juice, 0.5 teaspoon salt, and season with pepper. Arrange the zucchini in a single layer in the prepared pan, overlapping slightly; the slices should just cover the bottom of the pan.
3. Rub the salmon with lemon zest, 3/4 teaspoon salt, and a couple of turns of black pepper. Place the salmon, skin side down, on the zucchini. Mix the butter, olives, and thyme and spread it over the fish. Sprinkle the olives with breadcrumbs.
4. Bake the salmon until firm, 25-30 minutes. Turn the oven to broil and broil the salmon, 2-3 inches from the broiler, until the breadcrumbs are golden brown, about 1 minute.