The lemon slices flavor the salmon and zucchini while cooking, and can then be squeezed over the fish at the table.

1-1/2 lbs zucchin (about 3 medium), cut diagonally into 1-inch thick pieces
2 lemons, quartered, seeds removed (as many as you can)
8 sprigs fresh dill, or 1 t dried dill
2 T olive oil
salt and pepper, to taste
4 skinless salmon fillets (6 to 8 ounces each)

1. Heat broiler, with rack 6 inches away from heat, or preheat oven to 375ºF.

2. Combine zucchini, lemons, and dill on a large, rimmed, broiler-proof baking sheet (or a broiler pan). Drizzle with oil, then season with salt and pepper. Toss to coat.

3. Nestle salmon fillets among vegetables. Season fish with salt and pepper, if desired. Broil or bake until vegetables are tender and fish is opaque throughout, about 15 to 20 minutes. If the fillets are not that thick, you may want to roast the vegetables separately for 5 minutes, and then add the salmon.