Preheat the oven to 375 F

Cut a large piece of parchment paper and fold it in half. Open it up and place one half on a baking.

Thinly slice your zucchini using a sharp knife or vegetable peeler. Layer the zucchini on the parchment lined baking sheet, slightly overlapping them. Season with salt, pepper, a little garlic powder and a drizzle of olive oil.

Place the salmon fillets on top of the zucchini and drizzle with olive oil. Season the fish with salt, pepper and garlic powder.

Place 4-5 lemon slices on top of the seasoned salmon, then spread the olive tapenade around with the chopped dill.

Fold the parchment paper over the fish and zucchini and pinch in the sides along the edges to seal it in (see photo above)

Bake for 15-18 minutes. Once done, finish it off with freshly squeezed lemon juice.