Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/4-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Dill-Garlic Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potatoes roast, halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges.

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

When zucchini is tender-crisp, transfer to a plate, then cover to keep warm. Set aside. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then salmon skin-side down. Pan-fry until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**'. Pan-fry until golden-brown and cooked through, 2-3 min per side.**

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