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