Dice the zucchini and place them in a bowl.

Chop the onion, heat the oil in a large pot, and cook until translucent.

Add the zucchini and cook for 5 minutes, frequently mixing.

Add the cherry tomatoes and cook until tomatoes are tender.

Add the olives and season them with salt and pepper.

Add the salmon filets to the pan skin-side down and sear for 3 minutes. Flip them and sear for another 2 minutes.

Remove from heat. Place the salmon and vegetables on a plate. Grate the lemon zest over the ingredients and garnish with thyme and dill.