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

Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into ½-inch-thick pieces. Cut tomato into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Toss onion, zucchini, and tomato on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), half the cumin (all for 4 servings), salt, and pepper. (For 4, divide between two baking sheets.)

Roast on top rack until browned and tender, 12-15 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and scallion whites; cook, stirring constantly, until fragrant, 30 seconds.

Stir in stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.

Drain any excess water if necessary. Keep covered off heat until ready to serve.

In a small bowl, combine lemon zest, yogurt, half the scallion greens, half the garlic powder (you’ll use the rest later), juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt.

Pat salmon* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper.

Heat a drizzle of olive oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon, skin sides down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes.

Flip and cook until fish is opaque and cooked through, 1-2 minutes more.

Stir remaining scallion greens, remaining garlic powder, and ½ TBSP butter (1 TBSP for 4 servings) into pot with couscous. Taste and season with salt and pepper if desired.

Divide couscous, veggie jumble, and salmon between plates. Top salmon with yogurt sauce and serve with remaining lemon wedges on the side.