• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Zesty Garlic Blend. Toss to coat.
• Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Measure 2 tbsp (4 tbsp) mayo and set aside. (NOTE: Reserve remaining mayo for step 4.)
• In a small bowl, combine breadcrumbs and 1 tsp (2 tsp) oil.
• Pat salmon dry with paper towels.
• On another parchment-lined baking sheet, place salmon.
• Season salmon with remaining Zesty Garlic Blend, salt and pepper. Spread measured mayo over top. Top with breadcrumbs, pressing down gently to adhere.
• Roast in the top of the oven for 14-17 min, until salmon is cooked through.**

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Drain pickles. Very finely chop 2 tbsp (4 tbsp).

• To a medium bowl, add reserved mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) lemon zest. (Like things zesty? Add more lemon zest!)
• Season with pepper, then stir to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper.
• Cook for 4-5 min, stirring often, until tender-crisp.

• Divide salmon, potato coins, zucchini and remaining pickles between plates.
• Serve DIY tartar sauce alongside for dipping.
• Squeeze a lemon wedge over top, if you like.

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