Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon. 

Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)

Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, spread out across entire sheet.)

Roast on top rack for 10 minutes (you’ll add the green beans then).

Skip this step!

Trim green beans if necessary. Once potatoes have roasted 10 minutes, remove sheet from oven.

Carefully toss green beans on opposite side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on middle rack.)

Return to top rack and roast until veggies are browned and tender, 12-15 minutes more.

Carefully toss roasted green beans with salt, pepper, and lemon zest to taste.

Add broccoli to sheet opposite green beans. Toss with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Cook through the rest of this step as instructed, roasting broccoli along with green beans.

While veggies roast, pat salmon* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until browned and crispy, 5-7 minutes. Flip and cook until salmon is opaque and cooked through, 1-2 minutes more.

Turn off heat; transfer salmon to a plate. Wipe out pan.

Return same pan to stovetop over medium heat. Add dressing, 2 TBSP water, and a squeeze of lemon juice. Simmer, stirring occasionally, until thickened, 1-2 minutes.

Turn off heat and stir in 1 TBSP butter until melted. Season with salt and pepper to taste.

Divide salmon, potatoes, and green beans between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.