• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inchthick half-moons. Mince chives. Zest and quarter lemon (for 4, zest 1 lemon and quarter both).

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the zucchini then).

• Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil and a pinch of salt and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven; add zucchini to empty side. (For 4 servings, leave potatoes roasting and add zucchini to a second sheet; roast on middle rack.) • Return to top rack until potatoes are golden brown and zucchini is lightly browned, 12-15 minutes more. • Toss zucchini with lemon zest.

• Pat salmon* dry with paper towels; season all over with salt and pepper. • Heat 1 TBSP butter and 1 TBSP olive oil in a large pan over medium-high heat. Add salmon skin sides down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is cooked through, 1-2 minutes more. • Remove from pan and set aside. Wipe out pan.

• Return same pan to medium-high heat. Add stock concentrate, half the mustard (all for 4 servings), juice from half the lemon, and 1/4 cup water (1⁄3 cup for 4). Simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in sour cream, half the chives, and 1 TBSP butter (2 TBSP for 4). (TIP: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.

• Divide salmon, potatoes, and zucchini between plates. Drizzle sauce over salmon. Garnish with remaining chives if desired. Serve with remaining lemon wedges on the side.