• Before starting, preheat the oven to 425˚F.
• Wash and dry all produce.
• Halve zucchini, then cut into 1/2-inch rounds (use whole zucchini for 4 servings).
• Core, then cut peppers into 1/2-inch cubes.
• To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 10-12 min, until veggies are tender-crisp.

• Halve tomatoes.
• Zest, then juice lemon.
• Roughly chop parsley.
• Peel, then mince or grate garlic.
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)

• Pat salmon dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Transfer salmon to a plate.
• To the same pan, add 2 tbsp (4 tbsp) butter, then garlic, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chilies.
• Cook for 2-3 min, stirring occasionally, fragrant.
• Remove the pan from the heat. Add half the lemon juice. Stir to combine.

• In a medium bowl, whisk together 1/2 tbsp (1 tbsp) oil and half the vinegar (use all for 4 servings).
• Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine.
• Set aside.

• To a large bowl, add roasted veggies, half the parsley and remaining lemon juice.
• Sprinkle feta over top, then toss to combine.

• Divide salad between plates, then top with roasted veggies and salmon.
• Drizzle sauce from the pan over salmon.
• Sprinkle remaining parsley over top.

If you've opted to get salmon, pat salmon dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Transfer salmon to a plate. To the same pan, add 2 tbsp (4 tbsp) butter, then garlic, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chilies. Cook for 2-3 min, stirring occasionally, until fragrant. Follow the rest of the recipe as written.