• Half, then cut half the zucchini into 1/4-inch rounds (use whole zucchini for 4 servings).
• Core, then cut peppers into 1/4-inch cubes.
• To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper if desired, then toss to coat.
• Roast in the middle of the oven until tender-crisp, 10-12 min.

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

• Pat salmon dry with paper towels. 
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** 
• When salmon is done, remove and discard skin. 
• Add 2 tbsp (4 tbsp) butter, then the garlic, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers. (NOTE: Reference chili guide.)
• Cook, stirring occasionally and breaking up salmon into large pieces, until fragrant, 1-2 min.**
• 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 cooked veggies, half the parsley and remaining lemon juice.
• Sprinkle feta over top, then toss to combine.

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

If you opted to get salmon, pat dry with paper towels. Heat the pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** Remove and discard skin. Add butter, then the garlic, Smoked Paprika-Garlic Blend, lemon zest and chili peppers. Cook, stirring occasionally and breaking up salmon into large pieces, until fragrant, 1-2 min.**