Ummmmm Doesn't that look good?

I shot this with a Culinary Cooking School in Brooklyn,NY. I'm trying to get the recipe for you guys now.

Edit:

I got the RECIPE!!!

Salmon Primavera

21Ž2 -3 pounds Wild Pacific or Sockeye salmon fillet
salt
freshly ground black pepper
Dijon mustard or thick honey mustard, like Honeycup® brand
1 small zucchini, with skin, thinly sliced
1 small yellow squash, with skin, thinly sliced
2 Roma or plum tomatoes, thinly sliced
1Ž4 cup unflavored breadcrumbs or panko (see resource guide page 317)
2 tablespoons chopped fresh dill
2 tablespoons olive oil


This simple preparation yields such a wow factor in taste and presentation.
I love serving it at room temperature. If you start out with good quality
fresh fish it will taste like a good poached salmon.

1. Preheat oven to 375š F.
2. Season the salmon fillet with salt and pepper. Brush an even thick
coating of the mustard all over the salmon.
3. Place the salmon on a parchment or foil lined baking sheet. Place the
fish horizontally in front of you. Starting at the left end of the fillet,
lay a column of overlapping slices of the zucchini. On the next row lay a
column of overlapping slices of the squash, they should be overlapping the
zucchini a bit as well. On the next row, lay a column of overlapping slices
of tomatoes, they should slightly overlap on the squash. Begin again with
the zucchini, followed by the squash, and the tomato. Continue in this
fashion until the whole fillet is covered.
4. In a small bowl, mix the breadcrumbs, dill, and olive oil. Sprinkle over
the top of the vegetables.
5. Bake for 30-35 minutes. Remove one of the vegetables in the thickest
part of the fillet and test to make sure the fish is done, and then cover it
back up with the vegetable.
6. Serve hot or at room temperature. Can be refrigerated overnight and
brought to room temperature the next day.

Yield: 8-10 servings