Place the potatoes and garlic cloves in a large saucepan. Cover with water, add salt, bring to a boil and cook until tender, about 15 minutes. Drain.
Using a masher, coarsely mash the potatoes and garlic. Add the sour cream and chives. Adjust the seasoning. Set aside.
With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Oil 4 metal rings or round cookie cutters about 7 cm (2 3/4 inches) high and 9 cm (3 1/2 inches) across. If necessary, substitute 540-ml (19-oz) cans opened at both ends.
In a bowl, combine the salmon, lemon juice and thyme. Season with salt and pepper.
Place the metal rings on the baking sheet. Cover the bottom of each ring with 1/8 of the mashed potatoes. Layer 1/8 of the salmon slices on the potatoes. Cover
the salmon with a layer of zucchini arranged in a rosette pattern. Season with salt and pepper. Repeat with the remaining ingredients, ending with a zucchini layer. Brush with oil. Transfer to the oven and bake in the metal rings for about 25 minutes.
Meanwhile, combine the cranberries and parsley. To serve, transfer to 4 dinner plates. Carefully remove the rings. Garnish with the cranberry–parsley mixture and a drizzle of olive oil.
Can be made a day ahead. Cook just before serving.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.