• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Pat salmon dry with paper towels, then season with salt and pepper.
• Arrange salmon on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil. 
• Roast in the top of the oven 8-12 min, until cooked through.** 
• Using 2 forks, break up salmon into large flakes, discarding skin.

• Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
• Peel, then finely mince or grate garlic.
• Cut potatoes into 1/2-inch pieces.
• Cut tomato into 1/2-inch pieces.
• Zest, then juice half the lemon (whole lemon for 4 servings).

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add mirepoix and tomatoes. Cook 3-4 min, stirring occasionally, until tomatoes are mostly broken down. Season with salt and pepper.
• Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top.
• Cook 30 sec, stirring constantly, until fragrant.

• To the pot with veggies, add stock powder and 2 cups (3 1/2 cups) water. Bring to a boil over high.
• Once boiling, add zucchini, then reduce heat to medium.
• Cover and cook 9-11 min, stirring occasionally, until veggies are tender.

• Meanwhile, to a small bowl, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic. (NOTE: Love garlic? Add more!) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
• Season with salt and pepper, then stir to combine.

• Add salmon and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine. 
• Divide stew between bowls.
• Dollop aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)

If you've opted to get salmon, cook in the same way the recipe instructs you to cook tilapia, discarding skin.