• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Spice Blend. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. 
• Arrange salmon on another parchment-lined baking sheet. Spread with half the BBQ sauce (use all for 4 servings). 
• Roast in the middle of the oven for 8-12 min, until cooked through.**

• Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
• Thinly slice chives. 

• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then zucchini and corn. Cook for 4-5 min, stirring often, until tender-crisp.
• Add remaining Zesty Garlic Spice Blend. Cook for 30 sec, stirring constantly, unitl fragrant. 
• Season with salt and pepper.

• To a small bowl, add sour cream and half the chives. Season with salt and pepper, then stir combine. 

• Divide salmon, potatoes and veggies between plates. 
• Top salmon with remaining chives. 
• Dollop chive sour cream over potatoes. 

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.