Simo and Cicci recommend

You can store the zucchini and salmon salad in the fridge in an airtight container for up to 2 days.

If you don’t want to turn on the stove, just slice the zucchini very thinly with a peeler or a mandoline, and marinate them for at least 30 minutes to an hour with oil and lemon juice.

You can use lactose-free Greek yogurt or replace it with cream cheese or skyr for an even more protein-rich version. Otherwise, if you prefer, you can omit it.