Wash and dry produce.

Cut zucchini into half-moons.

Pat salmon* dry and season all over with salt and pepper.

Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more.

While salmon cooks, drizzle oil in a second hot large pan. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 5-7 minutes (7-10 minutes for 4). TIP: Move on to Step 3 while the salmon and zucchini are cooking!

In a small microwave-safe bowl, place pecans, brown sugar bourbon seasoning, 2 TBSP butter, and ¼ tsp sugar (4 TBSP butter and ½ tsp sugar for 4). Microwave until butter is melted, 30 seconds. Stir to combine.

Spoon brown sugar bourbon and pecan sauce over salmon and serve with zucchini and rice.