Before starting, preheat the broiler to high. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Using a strainer, drain roasted red peppers, reserving liquid. Roughly chop peppers. Add enough water to reserved pepper liquid to make 2/3 cup pepper-water combined (dbl for 4 ppl). Add peppers, pepper-water, broth concentrate and 1/4 tsp salt (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff with a fork.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Add zucchini and 1/2 tbsp oil to one side of a foil-lined baking sheet. (NOTE: For 4 ppl, divide zucchini between 2 baking sheets, using 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Pat salmon dry with paper towels. Season with pepper and half the seasoned salt (use all for 4 ppl).

Arrange salmon on the other side of the baking sheet with zucchini, skin-side down. (NOTE: For 4 ppl, divide salmon between both baking sheets.) Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then brush to coat. Broil in the middle of the oven until zucchini is tender and salmon is golden and cooked through, 8-10 min.** (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, peel, then mince or grate garlic. Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add mayo, lemon zest, 1/8 tsp sugar, 1 tsp lemon juice (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Add zucchini, half the parsley, 1/2 tbsp oil (dbl for 4 ppl) and remaining garlic to the pot with bulgur and peppers. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Remove skin from salmon, if desired. Divide bulgur between plates. Arrange salmon on top. Dollop with lemon aioli. Sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.