Heat extra virgin olive oil in a saucepan over medium heat. Add the onion and cook until softened, then stir in the garlic and chili flakes until fragrant. Add the crushed tomatoes and basil, bringing everything to a gentle simmer before stirring in the bread and vegetable stock.

Cook over low heat for about 25 minutes, stirring occasionally, until the mixture reaches a rich, custard-like consistency. If it becomes too thick during cooking, add a little more vegetable stock. Finish by seasoning with salt and freshly cracked black pepper to taste.

Cut the salmon into approximately six-ounce portions, using the top loin for the best presentation. Season each piece generously with salt and refrigerate while preparing the squash.

Using a mandoline, slice the green and yellow zucchini lengthwise into thin ribbons. Trim away the seeded center so you are left with long, clean strips.

On a sheet of Gefen Parchment Paper, alternate the green and yellow ribbons until they form a layer slightly longer than your salmon fillet. Lightly season with salt, cover with a second sheet of parchment, and gently roll with a rolling pin until the squash becomes soft and pliable.

Remove the top sheet of parchment and place the salmon in the center. Using the parchment to help guide you, wrap the squash tightly around the fish and allow it to rest for at least 10 minutes so the squash holds its shape.

Transfer the wrapped salmon to a parchment-lined baking sheet, brush lightly with olive oil, and bake at 350 degrees Fahrenheit, convection, for about 10 minutes, or until the salmon is just cooked through. (If not convection, heat to 400 degrees Fahrenheit.)

Combine the raw corn kernels and diced tomatoes in a bowl. Season with salt and freshly cracked black pepper, then dress with extra virgin olive oil and red wine vinegar. Toss gently, taste, and adjust the seasoning as needed. The salad should remain bright, fresh, and lightly dressed.

Spoon the warm pappa al pomodoro into a shallow bowl or deep plate. Top with the fresh corn salad, then place the baked salmon on top. Finish with a sprinkle of flaky sea salt, fresh basil if desired, and a drizzle of high-quality extra virgin olive oil.