Crunchy Salmon with Lemony Squash Salad

• 1 loaf country or sourdough bread
• 4 center-cut skinless salmon fillets
• salt
• Pepper
• 1 large zucchini
• 2 tbsp. water
• 1 large yellow squash
• 1/2 tsp. pure honey
• 1 tbsp. olive oil
• 1 tsp. olive oil
• 1 lemon
• 1 tbsp. Chopped fresh dill

1. With serrated knife, cut top off bread.
2. Cut two horizontal 1/2-inch-thick slices from loaf, then cut off crusts.
3. With rolling pin, roll slices to 1/4-inch thickness.
4. Cut each slice in half and trim to match dimensions of skin sides of salmon fillets.
5. Reserve leftover bread for another use.
6. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on salmon.
7. Press 1 bread slice onto skin side of each fillet.
8. With vegetable peeler, peel zucchini into wide ribbons.
9. In 12-inch nonstick skillet, heat water to boiling on high.
10. Add yellow squash and zucchini and cook 2 minutes or until just tender, gently stirring.
11. Transfer to large bowl and toss with honey.
12. Wipe skillet dry.
13. In skillet, heat 1 tablespoon oil on medium 1 minute.
14. Add salmon, bread sides down, in single layer.
15. Cook 7 minutes or until bread is golden brown.
16. With spatula, carefully turn salmon over and cook 4 minutes longer or until salmon just turns opaque in center.
17. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice.
18. Gently stir into squash mixture along with dill, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1 teaspoon oil.
19. To serve, divide salmon and squash mixture among 4 dinner plates.
20. Garnish with additional dill.

country, center, salt, pepper, zucchini, water, yellow squash, honey, olive oil, olive oil, lemon, dill

Taken from www.delish.com/recipefinder/crunchy-salmon-lemony-squash-salad-recipe-ghk0910 (may not work)