Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/4-inch thick wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 25-28 min.

While potatoes roast, halve zucchini lengthwise into 1/2-inch thick half-moons. Coarsely grate the cucumber. Roughly chop dill. Zest and juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together yogurt, cucumber, half the Lemon-Pepper Seasoning, lemon juice, half the dill and half the garlic puree in a medium bowl. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini, lemon zest and remaining garlic puree. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min. While zucchini cooks, pat salmon dry with paper towels, then sprinkle with remaining Lemon-Pepper Seasoning. Season with salt.

When zucchini is tender, transfer to a plate and sprinkle with remaining dill. Cover to keep warm and set aside. Add 1/2 tbsp oil (dbl for 4 ppl), then salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.\*\*

Divide roasted potatoes, zucchini and Greek salmon between plates. Dollop with tzatziki and squeeze over a lemon wedge, if desired.