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

While potatoes roast, cut zucchini into 1/2-inch thick half-moons. Coarsely grate the cucumber. Roughly chop dill. Zest and juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together yogurt, cucumber, half the lemon-pepper seasoning, lemon juice, half the dill and half the garlic 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. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min. While zucchini cooks, pat salmon dry with paper towels, then sprinkle over 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.