Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice bell pepper into ¼-inch pieces. Drain corn. Zest and quarter lemon.

Pat salmon* dry with paper towels; season all over with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Tuscan Heat Spice; we sent more.)

Place salmon, skin sides down, on a lightly oiled baking sheet. Roast on top rack until salmon is cooked through, 8-10 minutes.

While salmon cooks, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and tomatoes. Cook, stirring occasionally, until zucchini is browned and tomatoes are blistered, 3-4 minutes.

Add scallion whites, bell pepper, and corn. (TIP: Add more oil if pan seems dry.) Season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned, 2-3 minutes.

Remove from heat; stir in basil paste.

In a small bowl, combine lemon zest, mayonnaise, garlic powder, and juice from one lemon wedge (two wedges for 4 servings).

Divide succotash between plates. Top with salmon. Spread lemon garlic aioli over salmon. Sprinkle with scallion greens. Serve with remaining lemon wedges on the side.