• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Halve and peel onion; slice half into 1/4-inch-thick wedges. Finely chop remaining onion until you have 2 TBSP (4 TBSP for 4 servings).

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until softened and fragrant, 30-40 seconds. Stir in couscous, 3/4 cup water (11/2 cups for 4 servings), and 1/4 tsp salt (1/2 tsp for 4); bring to a boil, then reduce to a low simmer and cover. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

• While couscous cooks, toss zucchini and onion wedges on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 14-16 minutes.

• Meanwhile, pat salmon* dry with paper towels and season all over with 1/4 tsp Tuscan Heat Spice (1/2 tsp for 4 servings), salt, and pepper. (You'll use more Tuscan Heat Spice in the next step.) • Heat a drizzle of oil in a large pan over medium heat. Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 6-8 minutes. • Flip and cook until fish is opaque and cooked through, 2-3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened, 3-5 minutes. Add 1/2 cup water, cream cheese, stock concentrate, half the jam, and 1/4 tsp Tuscan Heat Spice. (For 4, use 1 cup water, all the jam, and 1/2 tsp Tuscan Heat Spice.) Cook, stirring occasionally, until sauce is thickened, 2-3 minutes. • Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.

• Divide couscous, roasted veggies, and salmon between plates. Drizzle salmon with spicy red pepper cream sauce and serve. Salmon is fully cooked when internal temperature reaches 145°.